- 2 Lb. Ground Beef
- 1 lb. ground Pork
- 1/2 lb. ground veal
- 3 cups of pureed roasted cremini mushrooms (food processor)
- 1/2 cup fresh minced garlic
- 1 qt. caramelized minced onion
- 2 cups whole milk
- 6 eggs
- 1 qtr. seasoned bread crumbs
- 2 cups chopped parsley
- 2 cups chopped basil
- 2 cups grated parmesan cheese
- 1 cup ricotta cheese
- 1 lb. Philadelphia cream cheese
- 1/2 cup white wine
Salt and pepper to taste! best way to taste mixture is to put a small amount on a sautéed pan and give a quick sear till med.
In a large bowl combine ground Beef, pork, veal and pureed mushrooms and combine by lightly folding mixture.
Add formalized onions chopped parsley, basil, Parmesan and again fold mixture gently
Add eggs, Milk and while folding again slowly add bread crumbs till firm consistency on the meat (Firm enough to form meatballs)
In small bowl put Cream cheese white wine 1/2 cup of chopped basil, 1/2 cup of chopped parsley 1 tsp of salt and 1/2 tsp of pepper and 1 cup of bread crumb and mix through.
Rolling the meatballs
scoop out 3 to 4 oz. of meatball mixture and place in the palm or your hand. and flatten gently
put approx. 1.5 oz. of cream cheese filling in the center of the meat and gently fold the meat over the filling forming a meatball
repeat process till mixture and filling is gone. approx. 24 meatballs…
in a large Gunter Wilhelm fry pan put a light coating of olive oil and get hot at med high.
Seat the meatball on a large cookie sheet separating them so no contact is make with one another
bake at 325 for 25 minutes or till center is temped at 155 degrees
Pull them out when done and let sit for a few minutes and Manga!
by Chef Hiram Quintana of Lions Den Catering Solutions from Tamaqua