Devilish Meatballs A recipe from Spyglass Rooftop Bar

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.

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!

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

The sauce

• 5 cups candy cherry tomatoes
• 2 teaspoons minced garlic
• 4 teaspoons crushed red pepper
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons salt

1. THE SAUCE:

   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.

2. 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.