BY CLAIR FITTS
½ tablespoon butter
1½ cups finely diced rhubarb
2 small yellow onions, finely diced
4 garlic cloves, finely diced
½ teaspoon red pepper flakes (optional)
1 tablespoon fennel seeds
1 teaspoon salt
½ teaspoon black pepper
1 pound ground beef
1 cup breadcrumbs
- Preheat the oven to 350°. Line a cookie sheet with aluminum foil and grease liberally.
- In a medium pan, sauté together the rhubarb, butter, onions, garlic, red pepper flakes, fennel seeds, salt and black pepper over medium heat until the vegetables are soft.
- In a medium bowl, beat the eggs with a fork until well combined. Add the ground beef, breadcrumbs and vegetable and mix until everything is well incorporated.
- Roll the mixture into approximately 26 evenly sized 1½-inch balls and space out evenly on the prepared cookie sheet. Bake the meatballs for about 25 minutes, or until cooked through, rotating the tray once at about 15 minutes.