Sprouts-Style Savory Meatballs

Copycat-style savory beef meatballs built from an aromatic “concentrate” with panko and Parmesan, then seared and baked until browned and juicy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Build the “Concentrate”: In a mixing bowl, combine minced yellow onions, shallots, garlic powder, onion powder, tomato paste, balsamic glaze, vinegar/mustard, Italian seasoning, and pepper flakes. Let sit for 5 minutes to bloom the spices.

Step 2

Hydrate the panade: Add the panko breadcrumbs into the wet aromatic mix. Stir thoroughly and allow 3–5 minutes for the breadcrumbs to absorb evenly.

Step 3

Incorporate meat & binders: Add the ground beef, grated Parmesan, beaten egg, and kosher salt. Gently fold together with cold hands until just combined. Do not overwork to prevent tough texture.

Step 4

Portion & form: Portion into 1.5-oz balls (about 12–15 uniform meatballs) to ensure an even thermal curve during cooking.

Step 5

Sear & bake: Preheat oven to 400°F (205°C). Sear meatballs in a heavy skillet over medium-high heat for 2 minutes per side to build a brown crust. Transfer to oven for 8–10 minutes until internal temp reaches 160°F (71°C).