Tuesday, March 8

Food: Stuffed Meatballs

Last week on Iron Chef Emma Hearst (yes that Hearst) made Stuffed Meatballs. Her recipe looked great but I couldn't remember what went into hers other than stuffing them with a piece of Mozzarella. She did however used the traditional 1/3 mix of Beef, Veal and Pork. {disclaimer} Despite growing up in Northern New Jersey I have never used pork (or veal for that matter) in my meatballs, not because of the Kosher thing, it's just that my mom never did, so I don't. Since I had some leftover sausage in the fridge from the night before I decided to give it a try. I like the additional flavors it added, however the sausage from Fairway was not ground fine enough, and changed the texture of the finished product. All in all these were a huge hit and I will make them again for sure.

Try Them:
Finely Diced Onion
Finely Chopped Garlic
Olive Oil
Dried Oregano & Thyme
Crushed Red Pepper
Coarsely Ground Black Pepper
Kosher Salt
Bread Crumbs
Ground Meat (2/3 Beef 1/3 Sausage - or all beef)
Grated Parmesan Cheese (Optional)
1/2" Cubes of fresh Mozzarella

The reason that there are no measurements is because I've never made meat balls the same way twice. The basics are the same, but it depends on how much meat there is and if its from my butcher or the store. I typically don't add more than 1/2 cup of bread crumbs to 1 lbs of meat. They are less to hold it together and more to soak up the great Olive Oil that is flavored by the onion and garlic.

Preheat oven to 375F. Cover a baking sheet with aluminum foil, and a place a cooling rack inside, set aside. (This lets the fat from the beef drip off while baking, and much healthier than frying.)

Heat Oil on a medium-high heat and sauté onions until translucent. Add garlic and spices and continue to cook until golden brown. Add bread crumbs and cook until toasted, set aside until room temperature.

In a large bowl combine meats until they become uniform. Add bread crumb mixture (and parmesan cheese if using) to bowl and combine evenly without over mixing.

Gather the amount of meat to yield the desired sized ball. Press mozzarella cube into the meat and form a ball around it. Place on the cooling rack and repeat until finished. Bake for about 20 minuets (depending on size) They should be cooked through, with the cheese gooey when cut.
// Bloomfield, NJ // 40.828212, -74.186783

No comments:

Post a Comment