Fried Blue Cheese Stuffed Meatballs with Barley Risotto
4 slices Italian bread crust cut off and broken into rough pieces
½ cup whole milk
½ pound ground veal
½ pound ground beef
½ pound ground pork
4 cloves garlic, finely chopped
¼ cup chopped fresh parsley
1½ cups freshly grated parmigiana
4 eggs, beaten, divided
6 tablespoons Roth Buttermilk Blue Cheese
Salt and fresh ground pepper to taste
2 cups plain bread crumbs
Gratulated garlic, to taste
Olive oil for frying
Barley Risotto
½ pound pearl barley, soaked overnight in cold water
¼ cup butter
1 medium white onion, chopped small
4 cups chicken stock
1 cup Roth Buttermilk Blue Cheese
Heat oven to 350 degrees.
In a small bowl, soak the bread in milk for 1 minute or until completely moist. Drain bread and squeeze out extra moisture with hands until you have a soft pulp like texture.
Into a large mixing bowl put the bread, veal, beef, pork, garlic, parsley, parmigiana and 2 beaten eggs; season with salt and pepper. With your hands, yes your hands, mix well until all ingredients are thoroughly combined.
Take about 5 ounces of the meat mixture into your hand. Flatten in the palm of your hand; add 1 tablespoon Roth Buttermilk Blue Cheese formed into a ball, put in center of meat mixture, form into the shape of a tennis ball. Repeat until meat mixture is used up.
Put the remaining beaten eggs in a bowl; put the bread crumbs in another; season crumbs with salt, pepper and granulated garlic. Dip each meatball into eggs and coat with the bread crumbs.
Heat about ½ inch of olive oil in a heavy-bottomed medium skillet (cast iron if you have it). When oil is hot put a few meatballs into pan using a slotted spoon. Cook about 2 to 3 minutes per side until golden brown.
Remove with slotted spoon and drain on paper towel. Transfer to a baking dish and bake 15-20 minutes.
For the barley risotto: In the morning, drain the soaking barley.
Melt butter in large sauce pot over medium heat. Once melted add onions and sauté until translucent about 4 to 5 minutes. Add the barley and stir until onions are mixed in. Add chicken stock and bring to rapid boil. Stir frequently until stock gets absorbed and barley is a creamy consistency, about 20-30 minutes. Drain excess liquid if needed. Remove from heat. Stir in crumbled blue cheese until melted and creamy.
Place meatballs on top of barley risotto and top with your favorite pasta sauce and chopped parsley.
Serves four to six.
Tim Hoffman, Buffalo Grove