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Eyeball Meatballs

This daring recipe transforms fresh, cleaned eyeballs into savory meatballs by mixing them with ground beef, garlic, and chili, then baking until golden and firm. The final dish boasts a rich, briny flavor with a slightly crispy exterior and a juicy interior, served with a tangy lime-fish sauce dip. It’s an adventurous twist on traditional meatballs, emphasizing bold flavors and unique ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Experimental
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces eyeballs fresh, cleaned
  • 500 g ground beef 80/20 preferred for juiciness
  • 3 cloves garlic finely minced
  • 1 small chili finely chopped, adjust to spice tolerance
  • 1 tbsp fish sauce for umami flavor
  • A handful chopped herbs cilantro, parsley, or basil
  • 1 lime lime juice brightens the flavor

Equipment

  • Mixing bowl
  • Sharp knife
  • Baking sheet
  • Silicone spatula
  • Meat thermometer

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. Finely chop the fresh eyeballs with a sharp knife until they reach a minced, paste-like consistency.
  3. In a mixing bowl, combine the minced eyeballs with ground beef, minced garlic, chopped chili, and chopped herbs.
  4. Add the fish sauce to the mixture and thoroughly fold everything together with a silicone spatula until uniform.
  5. Shape the mixture into small, compact balls about the size of a golf ball, placing each on the prepared baking sheet.
  6. Bake the meatballs in the oven for 20-25 minutes, until they are golden brown and firm to the touch.
  7. While they bake, prepare a quick dipping sauce by mixing lime juice with chopped chili and a splash of fish sauce.
  8. Once baked, remove the meatballs from the oven and let them rest for 5 minutes to settle and develop their juices.
  9. Serve the eyeball meatballs hot, accompanied by the tangy lime chili dipping sauce on the side.

Notes

Rinsing eyeballs briefly before chopping can reduce metallic taste. Ensure internal temperature reaches 70°C (160°F) for safety. Adjust chili quantity based on spice preference.