Meatball and Burrata

INGREDIENTS:

1 lb. ground beef
1 ½ cloves garlic, minced
1 egg
¾ c. breadcrumbs
⅓ c. Parmesan cheese
½ tbsp. salt
⅛ tbsp. black pepper
¼ bunch Parsley, chopped
½ bunch Basil
1 oz. stock
½ c. water (for wetting hands)
½ c. grated Pecorino cheese

METHOD:

1. Hand mix all ingredients (except water, pecorino cheese, and save ¼ bunch basil for garnish), making sure not to over mix

2. Wet your hand slightly and roll meatballs into 2.5 ounce balls (about a quarter cup in size)

3. Lay meatballs evenly with a one-inch gap on a sheet tray and bake in a preheated 350⁰ F for 20 minutes

4. Serve in tomato sauce with pecorino cheese, with a side of pasta or toasted crostini.