Ingredients
1.5 Ibs ground beef (80/20 recommended)
1/2 cup panko breadcrumbs
1 large egg lightly beaten
1/4 cup finely minced onion
2 cloves garlic, minced
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
6-8 small whole dill pickles or spears, cut into 1-inch pieces
Instructions
Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Thoroughly pat the cut dill pickle pieces dry with paper towels. This step is crucial to prevent soggy meatballs.
Step 3: In a large bowl, gently combine the ground beef, panko breadcrumbs, egg, minced onion, minced garlic, fresh (or dried) dill, onion powder, garlic powder, salt, and black pepper. Mix until just combined, being careful not to overmix, as this can lead to tough meatballs.
Step 4: Take about 1.5 tablespoons of the meat mixture and flatten it into a disc in the palm of your hand.
Step 5: Place one dried dill pickle piece in the center of the meat disc.
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