Thursday, May 5, 2011

OU812 - Meatballs that IS

Hello Friends,
I hope this Blog finds you all very well. It is hotter than blazes here in Tampa already! It has been in the High 80's/Low 90's for the last week which means it will be a long, hot summer. Guess what though? It doesn't snow in Tampa so I am willing to put up with it.

Anyway, I have been slaving away for the last couple of days in the Kitchen, touching on my Italian and Southwestern sides. Ricotta Filled Meatballs and Jalapeno/Corn Bisque. Well I am happy to say that both turned out pretty good. Or at least our Friend Nikki, her son Chase and our Son Gage gobbled the meatballs up. It was a bit intensive and I actually enjoyed making them and using the ole piping bag! The recipe called for beef, lamb and veal and if you are lucky enough like I was look in the meat section and I found a package of meatloaf mix that had 1/3 of all three already mixed.

I actually found the recipe in March issue of the Food Network Magazine. Yeah, I know what you are thinking and I actually thought the same thing until I read it and believe it or not it's pretty good. The one thing that Katie and I really like is that they have a picture of each dish as the index at the beginning of the magazine so you don't have to spend all day looking for a recipe you want to cook. One thing about these meatballs is the fennel. It calls for both fresh and toasted fennel seeds. The only thing I will say if you choose to attempt this one, all it calls for is a finely chopped fennel bulb but I would be careful on how much you use. I pretty much used an even amount of onion and fennel which kept it from being to overpowering.

I am putting the recipe down below for those of you who might want to try it.

I attempted my first Jalapeno and Corn Bisque and it was decent but not fantastic so no recipe. I will continue to fight the good fight and find/make/create a recipe for this that is worthy of the Spicy Pickle in Houston TX.

Don't forget to remember all of those in need today! We all quickly forget the tragedy's that happen to others.  I saw a video from Japan and the Tsunami and I read an amazing article from a survivor from Tuscaloosa's Tornado!

Patrick


Ingredients

  • 1/2 pound fresh ricotta cheese
  • 1/3 cup extra-virgin olive oil, plus more for drizzling
  • 1 bulb fennel, finely diced
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 slices white bread, torn into small pieces
  • 1 cup milk
  • 1/2 pound ground beef
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 1 large egg
  • Zest of 1 lemon, finely chopped
  • 1 tablespoon red pepper flakes, plus more for topping
  • 1 1/2 tablespoons fennel seeds, toasted and ground
  • 1/2 cup grated pecorino romano cheese
  • 1/2 cup grated parmesan cheese
  • 1 bunch parsley, leaves finely chopped
  • Kosher salt and freshly ground pepper
  • 3/4 cup canola oil
  • 8 cups tomato sauce
  • Cooked bucatini or spaghetti, for serving (optional)
  • Fennel pollen, for topping (optional)

Directions

Put the ricotta in a cheesecloth-lined sieve set over a bowl; let drain in the refrigerator overnight.
Preheat a large skillet over medium heat. Add the olive oil, diced fennel, onion and garlic. Reduce the heat to medium low and cook until the vegetables are soft, about 10 minutes; let cool completely.
Meanwhile, put the bread in a bowl, add the milk and soak about 5 minutes. Mix the beef, veal and pork in a large bowl. Add the onion mixture, egg, lemon zest, red pepper flakes, fennel seeds, pecorino, parmesan and parsley. Drain the bread, add it to the meat mixture and mix until combined. Season with salt and pepper.
Mix the ricotta and salt to taste in a bowl; transfer to a pastry bag with a round tip. Form the meat mixture into 24 meatballs (slightly larger than golf balls). Make a 1-inch indentation in each meatball with your thumb, then pipe in about 1 teaspoon ricotta and form the meat around it to cover the cheese.
Heat the canola oil in a large skillet over medium heat. Add the meatballs and cook until golden brown on all sides, about 7 minutes; set aside. Warm the tomato sauce in a large saucepan over medium heat. Put the meatballs in the tomato sauce and simmer until cooked through, about 15 minutes.
Divide the meatballs and sauce among bowls; serve over bucatini, if desired. Drizzle with olive oil. Sprinkle with a pinch each of red pepper flakes and fennel pollen, if desired.