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9 Genius Ways to Give Your Stale Croissants a Second Life

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Gourmandize
Homemade Meatballs 3/10

© Shutterstock / nelea33

Homemade Meatballs

These meatballs with homemade breadcrumbs are a versatile way to put your stale pastries to good use! Serve them in a submarine sandwich, on top of your favorite pasta, or with marinara sauce and a toothpick for the perfect appetizer!

Ingredients (for 24 meatballs, depending on size):

  • 1 lb (450g) ground beef
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup milk
  • 1/4 cup croissant breadcrumbs
  • 1 large egg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional, for an extra kick)
  • Olive oil, for cooking 

For the Breadcrumbs:

  • 2 large, stale croissants
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Tear the croissants into smaller pieces and place them on a baking sheet. Bake for about 10-12 min. or until the croissants are dried out and lightly golden. Allow them to cool.
  3. Once cooled, place the dried croissants in a food processor and pulse until a fine crumb consistency forms. If you don't have a food processor, place the croissants in a sealed plastic bag and crush them with your hands or a rolling pin.
  4. In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, grated Parmesan cheese, chopped parsley, milk, croissant crumbs, egg, salt, pepper, oregano, basil, and red pepper flakes (optional). Mix until all ingredients are well combined.
  5. Shape the mixture into meatballs of your desired size. For a consistent size, you can use a cookie scoop or tablespoon.
  6. Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook until meatballs are browned and achieve an internal temperature of 160°F (71°C).
  7. Transfer the meatballs to a plate lined with paper towels to drain any excess oil. Serve warm, and enjoy!

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