Posted by / Wednesday, March 28, 2012

Buffalo and Veal Meatballs Stuffed with Smoked Mozzarella

So Mad Men kicked back up this past Sunday and I wanted to make a throw back 60's classic.  Of course that would require me changing it up and making it more modern than retro but the thought was still there.  I am really not going into great details here as far as a recipe is concerned.  I showed you how to make meatball sliders and I have also shown you how to make my roma tomato sauce using Bombolini Pasta (which oh by the way has a new store front in the fan).  So that said I am making this real simple.

Throw your stuff for the meatballs in bowl.  I used — 1lb each ground buffalo and veal. Added a little onion, parsley, bread crumbs, tomato paste, salt, pepper, and two eggs.

I then added some cubed regular and smoked mozzarella.  Mixed everything well and made my meatballs.  Remember, from my previous recipe, do not roll the meatballs too tight — just enough to make a ball and let them breath. Another note — I always bake my meatballs on an oiled cookie sheet (350 for 30 minutes then check them).

Make the sauce, boil the noodles until al dente.  For this recipe I tossed the sauce with the noodles before topping with the meatball.  Of course my plate had several meatballs strategically placed on top.  I do believe I have perfected the meatball with this recipe. It was so good, Mary ate the leftovers for 3 days, commenting how good it was every time I walked through the door.

We then proceeded to fix ourselves a cocktail and settled in for Mad Men.  I was really surprised how we never saw Betty in this episode.  Of course it does look like Joan is coming back in full force.  I digress...this is a food blog.  Do you watch Mad Men and were you too looking forward to this season starting up?

E.A.T. Tip:  If you ever have a question when I do these short posts with minimal instructions feel free to leave a comment or send me an email directly by clicking my "Contact Me" button.

E.A.T. local E.A.T. well

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"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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