Tuesday, December 4, 2012
Bite with Belkys: Meatballs From Cooper Avenue
There's a restaurant in South Florida where you can eat gourmet food, buy groceries and party to the wee hours. Tonight, the chef showing us how to make one of their hottest sellers. Time to grab a Bite with Belkys.
The Chef: Reto von Weissenfluh
The Restaurant: Cooper Avenue
The Dish: Meatballs
3 Tbs. of butter
2 1/2 Tbs. of celery, diced
2 1/2 Tbs. of carrots, diced
1/2 cup of onion, diced
12 oz. of ground pork
1 lb. of ground beef
4 oz. of ground veal
1 whole egg
1/3 tsp. of dried oregano
1/2 tsp. of fresh parsley
1/4 cup of parmesan cheese
1/2 cup of bread soaked in 4 Tbs. of milk
1/2 tsp. of garlic powder
20 small, frozen cubes of taleggio cheese
2 Tbs. of canola oil
1 cup of au jus or beef gravy
Method of Preparation:
-Begin by melting butter in a hot pan. Then, cook chopped celery, carrots and onion.
-Next, in a bowl combine ground pork, ground beef and ground veal. After, add egg, dried oregano, fresh parsley and parmesan cheese. Also, mix in bread that was previously soaked in milk. Then, add garlic powder and the cooked vegetables (celery, carrot and onion).
-Now, form the meatballs using an ice cream scoop, about two ounces each. Stuff in a small, frozen piece of taleggio cheese in the very center.
-Sear the meatballs in a hot pan with canola oil. Finish cooking them in a 400 degree oven for about six minutes.
-Lastly, top the meatballs with some au jus or beef gravy.
Serve the meatballs over mashed potato. Garnish with a little more au jus, fried shallots and marjoram leaves.
Serving Suggestion: Cabernet Sauvignon
Serves: 20 meatballs (about 4-5 servings)
FOR MORE INFORMATION:
1661 Pennsylvania Avenue
Miami Beach, FL 33139