Chef Jon Gibson
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Ribeye Meatball Recipe

Ribeye Meatball Recipe

Cuisine – American-German
Skill Level – Intermediate
Prep Time – 15 minutes
Cook Time – 20 minutes

Yield – 18 Meatballs

2lb Ground Ribeye
1C Panko Breadcrumbs
1/2C Grated Parmesan
4 Garlic Cloves – minced
1 Yellow Onion – minced
2T Fresh Rosemary – minced
2T Fresh Parsley – minced
2T Fresh Thyme – minced
1t Kosher Salt
1t Ground Black Pepper
2 each Eggs – lightly beaten

Preheat oven to 375°.
Prepare sheet pan or casserole dish or sheet pan by lining with parchment paper.

In a large mixing bowl, combine all ingredients.
Mix well, do not over mix!

Using a blue disher (2oz scoop) portion out meat and place on baking sheet.
After all meatballs have been scooped onto tray, roll into balls.

If you lightly wet your hands the meatballs will form better and crack less.

Place in oven and bake for 15-20 minutes or until meatballs are done.

Carefully remove from oven and cool or place straight into tomato chutney and serve immediately.

Tomato Chutney Recipe

Cuisine – Indian-Nepalese
Skill Level – Easy
Prep Time – 15 minutes
Cook Time – 2 hours

Yield – 32oz

2lbs Ripe Tomatoes – cored and chopped
1/2C Sugar
1/4C Brown Sugar – packed
1/4C Apple Cider Vinegar
1/2C Yellow Onion – diced
1t Kosher Salt
1/2t Ground Clove
1/4t Ground Cumin
1 Lemon – juice and zest

Place all ingredients in a medium sauce pot and stir to incorporate all ingredients.
Turn heat on to medium and slowly bring mixture to a simmer.
Stir occasionally and simmer for approximately 2 hours or until sauce becomes thick.
Remove from heat and let cool to room temp.
Place in plastic or glass container and store in refrigerator until time of use.
Shelf life is 5 days.

Plating and preparation:
If serving immediately place meatballs in sauce pot with Tomato Chutney and gently stir to coat.
Serve as is or can be served over rice or couscous.

Prime Rib Meatballs

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