Recipe: Pizzeria Rustica Meatballs

Ingredients:

• 1 1/4 lb ground beef blend, Chef Jay Gust uses a beef/pork/veal blend but all beef will work as well
• 1/2 cup grated Parmesan
• 1/2 cup potato chips, measure after finely crushing them
• 1 1/2 Tbsp meatball spice mix, ours is a mix of paprika, garlic, oregano, salt and pepper
• 1 egg
• 1/4 cup minced red onion
• 1/4 cup mashed potatoes
• 1 Tbsp minced garlic
• 1/2 cup arugula (measure after pulsing in a food processor)

Instructions:

1. Using a food processor, pulse the potato chips and arugula.
2. In a large bowl, combine all ingredients except the meat and mix well.
3. Add the meat to the mix and fold until well blended.
4. Using a 1 oz. scoop as a guide, roll out the meatball mix.
5. Place the meatballs on a sheet tray lined with aluminum foil and sprayed with food release spray
6. Bake at 400 degrees for 15-20 minutes or until internal temperature reaches 165 degrees.
7. Serve with your favorite tomato sauce and enjoy.