Chef Jim Drost’s Three Meat Blend Meatball with Red Sauce and Ricotta

epicurience-2016_jim-droast-3

Chef Jim Drost of Match Box in One Loudoun joined us at Epicurience 2016! His travels to Germany, France, Switzerland, Australia and Tuscany as well as a love for international food inspires his culinary style.  A Three Meat Blend Meatball with Homemade Ricotta Cheese was on the menu for Chef Drost’s demo. This meat blend is a perfect balance and is sure to be a crowd pleaser!

Tools:

1 baking sheet

3 large mixing bowls

1 large skillet

2 medium sauce pots

1 large strainer

Cheese cloth

Slotted spoon

Ingredients:

Meatballs:

1 french baguette

2.5 lbs ground beef

2.5 lbs ground veal

2.5 lbs ground pork

8 extra large eggs

9 cloves of garlic

1 cup heavy cream

3 tbsp fresh lemon juice

Grated parmesan cheese

Chopped parsley

Salt

Pepper

Red pepper flakes

Dried oregano

Olive oil

Fresh basil

Ricotta Cheese:

2 cups whole milk

3 tbsp fresh lemon juice

2 tsp salt

Recipes:

Ricotta cheese:

  1. Line a large strainer with layers of cheese cloth.
  2. In a medium sauce pot bring milk and salt to a simmer, stir in lemon juice.
  3. Cook for 1 to 2 minutes until curds appear.
  4. Turn off the heat and let rest of 2 minutes.
  5. Using a slotted spoon remove the curds and place them into the lined strainer.
  6. Drain for 2 minutes and chill for 1 hour.

Meatballs:

  1. Remove crust from the baguette and cut into one inch slices, soak in heavy cream and set aside.
  2. In a large mixing bowl combine ground beef, pork and veal and mix well.
  3. Add eggs and all remaining ingredients EXCEPT SOAKED BAGUETTE and fold together.
  4. Squeeze baguette in your hands to remove excess cream.
  5. Fold baguette into meat mixture gently until incorporated fully.
  6. Shape meatballs into 1 inch balls and place on baking sheet.
  7. Bake at 375 degrees for 15 minutes or until internal temperature is 165 degrees.
  8. In a large skillet mix cooked meatballs with your favorite sauce.
  9. Plate over pasta or bread or enjoy as they are.

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