BAKED BIRRIA BEEF AND BACON GARLIC CONFIT MEATBALLS

Meat Blend:
3.7lbs pork
6lbs beef
Caramelized Onions:
8oz Sherwood’s BIRRIA Garlic Confit
Infused Olive Oil
8 Tbsp butter
1 Large Yellow Onion
1 Large White Onion
4 Sweet onions
Slice onions into thin crescent moon shapes and cook down in a crock pot for about an hour, until the onions are fully caramelized. Once done, drain excess oil and reserve for later use, then set aside to cool before adding to the meat mixture.
BIRRIA BEEF AND BACON GARLIC CONFIT MEATBALLS
10oz Sherwood’s BIRRIA Garlic Confit Spread
9lbs ground meat
5 cups breadcrumbs (soak in milk)
2 cups milk
Caramelized Onions
4 eggs
1/2 cup chopped Cilantro
4 Tbsp Better Than Bullion Beef Base
2 Tbsp Paprika
2 Tbsp Hatch Green Chile Powder
2 Tbsp Oregano
6 Chiltepine Peppers
1 tsp Crushed Red Pepper Flakes
1 tsp Cinnamon
1 tsp Ground Cloves
Fine grind peppers below in spice grinder:
1 guajillo chile
2 n ew Mexico Chiles
6 chile de arbol
2 bay leaves
Pepper to taste
Notes:
Use a scale and weigh out 3oz meatballs so each one is the same size and cooks evenly.
Bake @ 420 F for 30 minutes, and meatballs hit an internal temp of 165 F because they have pork. If it was just beef meatballs, you could cook them to 145 F. Turn on the broiler and broil until you get some color on the meatballs, then remove from the oven.
Let cool until room temperature, then portion them out into freezer bags and freeze. Make sure not to over crowd the bag and leave space between each meatball so they may be pulled out of the freezer individually when needed.
This made 72 3oz meatballs.
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