Liquid Centered Meatballs

These were designed by Daniel and I with Josh Ozersky to compete in the 2009 NY Wine and Food Festival Meatball Madness.

It was essential that we include all three main meats in our meatball for flavor but instead of mixing the ground meat together we let each meat be expressed in a different layer of the dish.

The center is a veal ragu. This was veal bones and ground veal cooked into a smooth tomato ragu with onions and garlic. It was then set with 2% gelatin and place into a mold.

It was wrapped with pork, herbs, spices, grated cheese, bread crumb, and eggs.

It was then rolled in flour, egg, and then covered in coarse breadcrumbs and frozen.

They are then deep fried in beef tallow and seasoned with salt, locetilli cheese, and beef bone marrow fat that had been powdered with n-zorbit tapioca maltodextrin. 

We didn’t win but Giada did get hot sauce all over her face because she refused to listen to me tell her to eat it in one bite. Happens…