When I was younger, I remember eating at several fast food restaurants. Carl’s Jr. had those crinkle French fries, Arby’s had a great turkey sandwich, KFC had biscuits that I drenched with butter and honey. I never had such great memories of Burger King.
Sure, Burger King had the Whopper, Jr. which was always better than the plain old cheeseburger I typically ate at McDonalds. But, something was always, well…off.
In my teenage years, I began to get decisive about things in my life. One of those decisions I made was that I did not like the French fries at Burger King. They were not crisp like others but were oily and limp. Yuck!
Another decision I made several years ago was about noodles, pasta, fideos. Call them what you wish, to me they are simply eggs and flour all mixed together. The sauces or other additions could never cause me to waver.
For some reason with the start of this New Year, I have a curiosity if I could once again like pasta. To start with, I thought I would make a dish with a minority of pasta and majority of other things…mainly Giant Meatballs! I figured the meatballs would be like mini meatloaves and the sauce would simply be accompanied by the noodles.
In this dish, the meatballs were delicious, the sauce was rich and tomato-y but I would much rather eaten mashed potatoes instead of noodles. Oh well, maybe next month I will try to face my “pasta-aversion” again.
- 2 pounds of lean ground beef
- 2 pounds of ground pork
- 1 medium onion, minced
- 5 cloves of garlic, minced
- 2 slices of soft bread, crusts removed and torn into pieces
- 2 eggs
- 1/2 cup of fresh chopped parsley
- 1/4 cup of milk
- 1 teaspoon of ground oregano
- 1 teaspoon of dried basil
- 1 teaspoon of dried thyme
- 1 teaspoon of dried marjoram
- 1 tablespoon of salt
- 1 1/2 cups of freshly grated Parmesan
- 1 Tablespoon of freshly ground pepper
- 1 1/2 cups of queso fresco
- 1-2 tablespoons of milk
- Preheat oven to 400F.
- In a large bowl, combine beef, pork, onion, bread, garlic, eggs, parsley, milk, oregano, basil, thyme, marjoram, and salt. Add 1 cup of Parmesan cheese and 2 teaspoons of pepper. Mix just to combine.
- Shape the mixture into 16 to 18 large meatballs (each should be just more than 1/2 cup). Place in a baking pan and bake at 400F for 20 minutes in the upper third of the oven.
- Blend queso fresco with milk until it forms a paste. In a medium bowl, combine the queso fresco paste with the remaining Parmesan cheese and remaining pepper. Remove the meatballs from the oven and turn on the broiler. Spoon 1 tablespoon of the cheese mixture onto each meatball. Broil 3-5 minutes or until the cheese mixture begins to brown.
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These Giant Meatballs were made for Seth Godin in honor of the less than enthusiastic review of his new book “Meatball Sundae.” Meatballs for Seth is being hosted by Serge the Concierge.