So this is not diet food people. I feel as if it’s my responsibility to say that up front!
Crispy Fried Meatballs w/ Cream Cheese Filling
- Category: Appetizer
- Cuisine: Meatballs
- 2 lbs of ground meat (beef or a mix of your favs)
- 2 large eggs, beaten
- 1/2 cup freshly grated Romano cheese
- 1 1/2 Tbsp flat leaf parsley, chopped
- 1/2 garlic clove, peeled and minced
- 1 cup bread crumbs
- 1 cup lukewarm water
- salt and pepper to taste
- 4 oz cream cheese
- 2 cups seasoned bread crumbs
- 2 eggs, beaten
- 1 cup olive oil (or more) for frying
- In a large bowl, combine the meat, 2 beaten eggs, Romano cheese, parsley, bread crumbs and salt/pepper. Using hands, mix thoroughly. Add the water and combine.
- Wash your hands, and heat the olive oil in medium sized, heavy bottomed saute pan. Cook a small piece of your meat mixture thoroughly. Taste it and adjust the seasoning if necessary.*
- Remove your oil from the heat while you make the meatballs. Have a sheet pan or platter standing by to put the meatballs on. Form the meatballs – they should be about an inch and a half in diameter. Too small and you won’t have enough meat to keep the cheese inside, too large and your outside will burn before the inside cooks.
- Once you form the meatballs, poke a hole to just past the center with your index finger and insert about a 1/2 tsp of cheese into the center. Press the meat back over the cheese and roll back into a ball.
- After you’ve put the cheese into them all, get your oil back on the heat until it’s hot but not smoking (a small square of bread should turn golden brown in less than 2 minutes when dropped into it).
- Dip your meatballs (in batches depending on size of your pan) into the beaten eggs and then into the breadcrumbs (you can repeat this step and double dip if you want them really crunchy!) and place them carefully into the hot oil. The oil should be at least halfway up the meatballs when you put them in – leave at least an inch of space between them in the pan so they brown nicely. Cook for about 3-4 minutes or until nicely browned and then using tongs turn them over (carefully!) and cook the other side.
- Drain on paper towels and they are ready to serve! Be aware that it takes a few minutes to really cool enough for eating because the cheese is like molten lava! You’ve been warned but I guarantee you’ll burn yourself anyway because you won’t be able to wait!
- Serve alone or with marinara sauce for dipping. Or add to your pot of sauce and serve with pasta. Have a defibrillator standing by and enjoy! :)
*You should always do this when making meatballs because there is nothing worse than forming and cooking the whole batch without tasting them and realizing they desperately need more salt and it’s too late to do anything about it.
As a side note these freeze well so make extra! To reheat you can toss them straight into a pot of sauce and simmer for about 30 minutes, or heat them in a 375 degree oven for about 15-20 minutes until crisp and heated through.