The Inspiration
When and where was the first meatball made? It’s one of the great mysteries of life — no one really knows. Early recipes for Roman isicia (meatballs) are attributed to ancient gastronome Apicius. We do know that the meatball is a hit in every culture, as a multitude of variations abound across the globe: You’ll enjoy a polpette in Italy, a kofta in India, a kufta in Armenia, a bakso in Indonesia and a köttbullar in Sweden.
The Recipe
At Spyglass Rooftop Bar atop Archer Hotel New York, we enjoy experimenting with ingredients and recipes, switching things up and kicking flavors up a notch. Awhile back, our menu featured Devilish Meatballs — and boy, did they live up to their name. They’re large, deep-fried meatballs stuffed with burrata cheese and served with a spicy cherry tomato sauce. While not available on our current menu, they’re simple to make at home. This recipe makes approximately six large (devilishly good) meatballs.
Buon appetite!
Ingredients
The Meatballs- 1 pound Angus beef
- 1 quart panko breadcrumbs
- 12 eggs
- 6 ounces burrata cheese
- 4 teaspoons minced garlic
- 3 teaspoons kosher salt
- 2 teaspoons black pepper
- 1/2 bunch fresh basil
- Micro basil for garnish
- 5 cups candy cherry tomatoes
- 2 teaspoons minced garlic
- 4 teaspoons crushed red pepper
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons salt
Directions
-
Add olive oil to a saucepan over medium heat. Add garlic, red pepper, salt and tomatoes; simmer. Lower heat and let it reduce, making sure to leave the cherry tomatoes intact.
-
THE MEATBALLS:
In a large mixing bowl, whisk 4 eggs. Add 2 cups of panko, roughly chopped basil, garlic salt and black pepper. Add the meat and mix well. Portion the mixture into 3-ounce balls and the burrata cheese into 1-ounce balls; set aside.
Whisk 8 eggs in a second mixing bowl and set aside.
Add the remaining panko to a third mixing bowl and set aside.
Flatten each meatball. Place a cheese ball in the center and seal the meat tightly around the cheese. Roll to coat each meatball five times: panko, egg, panko, egg, panko. Chill meatballs in the fridge for 1 hour.
Heat fryer to 320˚; fry each meatball 5 minutes, until golden.
Add the sauce to the center of the plate; place the meatball on top, add a dash of sauce on top of the meatball and garnish with micro basil.
Related Posts
You've Come a Long Way
12 Months of Cocktails at AKB New York
Having a Moment
12 Months of Cocktails at AKB New York
Bolón de Verde: Green Plantain Bites
A Holiday Recipe from Chef Christian