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Meatballs with Egg White Mayonnaise

From Chef Dale MacKay

Meatballs with Egg White Mayonnaise

Skill Level:



  • Meatballs:
  • 1 pound Only Alberta Beef ground beef, bison or elk
  • cup onion, finely chopped
  • 1 CO-OP GOLD egg (beaten)
  • 2 garlic cloves
  • ¼ cup cilantro, chopped
  • ½ tsp ground black pepper
  • ½ tsp kosher salt
  • ½ tsp smoked paprika
  • Mayonnaise:
  • 1 CO-OP GOLD Egg white
  • ½ tsp salt
  • 1 tsp CO-OP GOLD Dijon Mustard
  • 1 TBSP CO-OP GOLD Lemon Juice
  • 1 cup CO-OP GOLD Canola Oil

How to Make It

Meatballs: Preheat oven to 350° F. In a large bowl, mix the ground meat, onion, garlic, egg and cilantro, making sure it is all well combined. Add the spices and mix well. Roll the mixture into golf ball sized rounds and arrange them on a baking sheet about an inch apart. Bake for 15 to 20 minutes until cooked through and evenly browned

Mayonnaise: Using either a hand blender or a stand blender, blend everything but the oil. With the blender still running, in a slow and steady stream drizzle in the oil until the mayonnaise has reached your desired thickness. This recipe serves four.

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