Arghg, I think my kids must think I'll curl up and blow away if Im not at the stove Youngest daughter, has taken on super bowl at her house..guess who, is making most of the goodies? me!!! Daughter just called and asked ever so sweetly, mom, could you please make some of thos little stuffed meatballs?? Sure honey, good ol mom replied...
Sooo, I'm now roasting heads of garlic, that will have to be peeled and carefully so they come out whole to be stuffed into the meatball mix..
So, here is what I mix for the meats
30 whole med sized cloves garlic, roasted
6-7 cloves garlic minced
3-shallots minced
evoo
3-sprigs fresh thyme
1-c. fresh bread crumbs
3/4-lb. ground pork
3/4-lb. lean ground beef
1/2-lb. freshly grated dry jack cheese or parmesan
salt and pepper
roast garlic,but separate the cloves before oiling them. roast, remove from oven and let cool,then peel each clove and set aside.
Saute minced garlic and shallots in a little evoo 2-3 min, don't brown. Chop the thyme then combine thyme,garlic,shallots,bread crumbs, pork,beef, cheese salt and pepper. Put 1 tab. of this mixture in your hand and form a ball, with your thumb make an indentation and insert a clove of the roasted garlic,then pinch the meat together to close over garlic. continue til all meat balls are made. Then saute the meatballs over med. heat in a little evoo til brown turn and brown all sides. We serve these with creme fraiche..
They are also good if you save the oil from roasting your garlic and toss it with angel hair pasta and the meatballs.Now I'm taking the phone OFF the hook and hiding...
enjoy,
kadesma
Sooo, I'm now roasting heads of garlic, that will have to be peeled and carefully so they come out whole to be stuffed into the meatball mix..
So, here is what I mix for the meats
30 whole med sized cloves garlic, roasted
6-7 cloves garlic minced
3-shallots minced
evoo
3-sprigs fresh thyme
1-c. fresh bread crumbs
3/4-lb. ground pork
3/4-lb. lean ground beef
1/2-lb. freshly grated dry jack cheese or parmesan
salt and pepper
roast garlic,but separate the cloves before oiling them. roast, remove from oven and let cool,then peel each clove and set aside.
Saute minced garlic and shallots in a little evoo 2-3 min, don't brown. Chop the thyme then combine thyme,garlic,shallots,bread crumbs, pork,beef, cheese salt and pepper. Put 1 tab. of this mixture in your hand and form a ball, with your thumb make an indentation and insert a clove of the roasted garlic,then pinch the meat together to close over garlic. continue til all meat balls are made. Then saute the meatballs over med. heat in a little evoo til brown turn and brown all sides. We serve these with creme fraiche..
They are also good if you save the oil from roasting your garlic and toss it with angel hair pasta and the meatballs.Now I'm taking the phone OFF the hook and hiding...
enjoy,
kadesma
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