| Curzon Tussaud |
| | 02/21/09 at 05:20 PM | | #1 |
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| Making your own meatballs means that you are in charge of the quality of the ingredients, and you can stuff them with garlic butter, cheese or something like an olive (which could be stuffed too!) Chicken, veal or turkey mince can be stuffed with a small nugget of garlic butter to make baby Chicken Kiev-like meatballs (lovely with spaghetti), lamb meatballs could be stuffed with feta cheese, which melts in a very appealing way, and creamy gooey cheeses like Brie or Boursin could ooze nicely out of beef or pork meatballs. Whatever you put inside your meatballs should melt easily, and you will need to take care when forming them that there are no holes for the cheese or whatever to leak out. Wetted hands when forming them will speed the job up.
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| Kate Colquhoun |
| | 02/23/09 at 12:49 PM | | #2 |
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Nice ideas! The same idea is traditional in Italian arancini - or re-fried risotto balls. Just push melty cheese into the middle and, in this case, roll the balls of leftover risotto in breadcrumbs before shallow frying. You dont have to stick to continental cheeses, either - Cheddar and Red Leicester are equally delicious.
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all have our "defaults - the chicken pie, risotto or soup that we can do
without really thinking. And while WE might be bored of our old
favourites, they'd taste fantastic to someone else. So do please share
your ideas for using up the last carrot in the fridge, those last two blackening
bananas or the single lingering single egg white".