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Roasted Garlic Meatballs

  • Author: Tonja Engen


  • 3 Heads Garlic, Root Ends Cut Off
  • Olive Oil (To Coat Garlic Heads)
  • 2 Tsp Fresh Thyme, Minced
  • 1 Tsp Fresh Basil, Minced
  • 2 Shallots, Minced
  • 12 Ounces Ground Beef
  • 12 Ounces Ground Pork
  • 1 Egg
  • 1 ¼ Cup Unseasoned Bread Crumbs
  • ¾ Cup Parmigiano-Reggiano, Freshly Grated
  • 1/8 Cup Milk
  • ½ Cup Flour
  • Salt & Fresh Pepper
  • Olive Oil For Frying


  1. Pour olive oil over garlic heads and wrap with with foil.. Bake @ 400° until soft, one hour. Cool garlic and squeeze the garlic paste from each clove skin.
  2. Sauté shallots in 1 tsp. of olive oil on medium low heat until tender, about 5-7 minutes . Cool.
  3. Combine all ingredients but flour and mix with your hands until incorporated. Shape into 40 balls and roll in flour to lightly coat.
  4. Fry in olive oil until lightly browned, 7-10 minutes using forks to roll them around. Remove to lined cookie sheet.
  5. Serve with favorite pasta sauce if desired.