Eyeball Meatballs
Eyeball meatballs are a daring and unconventional dish featuring tender, rich eyeballs combined with ground meat, breadcrumbs, and herbs. The mixture is shaped into small balls, browned until crispy, then baked to perfection, resulting in a unique texture that is both chewy and juicy. Served with a spicy tomato sauce or tangy yogurt dip, they make for an adventurous appetizer or main course.
Print
Pin
Calories: 250kcal
Servings: 4
Equipment
- Sharp Knife
- Skillet or frying pan
- Meat thermometer
Ingredients
- 12 pieces eyeballs preferably fresh or thawed
- 500 g ground meat beef or pork
- 1 cup breadcrumbs preferably fresh or panko
- 3 cloves garlic finely minced
- 2 tbsp Worcestershire sauce adds umami flavor
- 2 tbsp oil neutral oil like vegetable or canola
- to taste salt and pepper season generously
Instructions
- Preheat your oven to 200°C (390°F). Gather all your ingredients and equipment, ensuring everything is within reach for smooth assembly.
- Finely chop the eyeballs with a sharp knife until they are minced into small pieces. This helps distribute their rich flavor evenly throughout the mixture.
- In a large mixing bowl, combine the ground meat, minced eyeballs, breadcrumbs, minced garlic, Worcestershire sauce, a pinch of salt and pepper, then mix thoroughly using your hands or a spoon until the ingredients are well incorporated and the mixture feels cohesive.
- Shape the mixture into small, tight balls about the size of a walnut, pressing firmly so they hold together well. Place each shaped ball on a plate or tray as you go.
- Heat the oil in a skillet or frying pan over medium-high heat. Once hot and shimmering, carefully add the meatballs, making sure not to overcrowd the pan.
- Brown the meatballs for about 4-5 minutes, turning occasionally, until they develop a crispy, golden exterior and release a satisfying sizzle.
- Transfer the browned meatballs to a baking sheet lined with parchment or lightly greased. Place in the preheated oven and bake for 10-12 minutes, until cooked through and internal temperature reaches 70°C (158°F).
- Use a meat thermometer to check for doneness, ensuring the interior is hot and juicy. Once ready, remove from the oven and let rest for 2-3 minutes to allow the juices to settle.
- Serve the eyeball meatballs hot, paired with your favorite spicy tomato sauce or tangy yogurt dip for a bold and adventurous flavor experience.
Notes
Ensure eyeballs are fresh or properly thawed for the best texture. Be cautious when handling raw ingredients and cook thoroughly to safe temperatures. This dish is perfect for those seeking culinary adventures and unique flavors.
Nutrition
Calories: 250kcal | Carbohydrates: 15g | Protein: 20g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 400mg | Potassium: 300mg | Sugar: 2g | Calcium: 20mg | Iron: 3mg