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Eyeball Meatballs

Eyeball meatballs combine a chewy, gelatinous eyeball element with a classic meatball base, resulting in a dish that boasts a rich, briny flavor and a unique texture. The meatballs are seared to a golden crust and finished until firm and juicy, offering a curious balance of flavors and textures that sparks conversation and creativity at the table.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Experimental
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or pork preferably fresh
  • 4 fresh eyeballs eyeballs cleaned and properly prepared
  • 3 cloves garlic finely chopped
  • 2 tbsp fresh herbs such as parsley or basil, chopped
  • 0.5 cup breadcrumbs
  • to taste salt and pepper for seasoning
  • 2 tbsp olive oil for searing
  • 1 tsp lemon zest or bright herbs optional, for contrast

Equipment

  • Mixing bowl
  • Skillet or frying pan
  • Slotted spoon
  • Meat thermometer
  • Paper towels

Method
 

  1. Gather all ingredients and equipment to start preparing your eyeball meatballs, ensuring everything is within reach for a smooth process.
  2. Place the ground meat into a large mixing bowl and finely chop the eyeballs, then gently fold them into the meat along with minced garlic, chopped herbs, breadcrumbs, salt, and pepper. Mix until just combined, being careful not to overmix to keep the meatballs tender.
  3. Shape the mixture into small, even-sized balls about the size of a golf ball, pressing gently to ensure they hold their shape.
  4. Heat the olive oil in a skillet over medium heat until it shimmers and you can hear a gentle sizzle.
  5. Place the meatballs into the hot skillet, giving space between each, and sear without moving for about 4 minutes until they develop a golden crust.
  6. Turn the meatballs carefully using a slotted spoon or tongs to brown all sides, cooking for an additional 4-6 minutes until evenly golden.
  7. Use a meat thermometer to check that the internal temperature reaches at least 70°C (158°F) for safety, and the meatballs are firm but not rubbery.
  8. Transfer the cooked meatballs to a plate lined with paper towels to drain excess oil and rest for a minute.
  9. Optionally, sprinkle with lemon zest or bright herbs for a zingy contrast to the rich, briny eyeballs.
  10. Serve the eyeball meatballs hot, perhaps with a tangy dipping sauce or in a flavorful broth for added interest.

Notes

Ensure eyeballs are fresh and thoroughly cleaned before use. Maintain steady medium heat during searing to avoid burning. Rest the meatballs briefly before serving to improve texture and prevent breakage.