Enjoy Father’s Day at Megg’s Café and Hamilton Bread Company, family-owned and operated by the McCaffrey family. Local ingredients, including their meat and produce, are used whenever possible.
“We try to use everything we can locally,” said Meghan McCaffrey-Collins, business manager. “We want it to be picked and brought into the restaurant and used as quickly as possible.”
Father’s Day is one of the café’s busiest days of the year. McCaffrey-Collins said they will run a few specialty breakfast and brunch items not normally on the menu. For those who want to treat their dads to a home-cooked treat, Corey Hamilton, executive chef of Megg’s Café in Temple, shared this recipe.
Yields approximately 20 golf-ball-size meatballs
1 lb. ground beef 1 tsp. fresh thyme
2 large cloves garlic (minced) ¼ small onion (minced)
1 tbsp. fresh parsley (minced) 1 egg
1/3 cup grated parmesan 1 slice stale bread
3 tbsp. milk 2½ tsp. salt
1 tsp. lemon zest
Sweat the onions, then add garlic and cook until fragrant. Remove from heat and add the herbs (parsley and thyme). Set the mixture aside to cool completely.
In a small bowl, soak the stale bread in milk and set aside.
Combine eggs, parmesan, salt and lemon zest in a bowl. Add the crumbled soaked bread and chilled onion mixture. Pour all the ingredients over the ground beef and fold gently until combined.
Lightly sear meatballs in olive oil.
Finish in the oven at 350 degrees until cooked through. The internal temperature should be 160 degrees farenheit.
If you go
Megg’s Café and Hamilton Bread Company
1749 Everton Drive, Temple, TX 78604