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Spicy Meatballs with Burrata

As the second-fastest growing appetizer over the past 4 years, meatballs have always been a crowdpleaser. Combined with the growing popularity of Burrata, you will have an irresistibly craveable appetizer sure to increase check averages.

Course: Appetizers
Products used: Burrata

Ingredients

Directions

Ingredients

Spicy Meatballs with Burrata Yield: One appetizer for sharing
  • Italian Meatballs (see recipe), 3 each
  • 4 oz. (1/2 cup) spicy red sauce, warm
  • 1 Grande Burrata ball, cut into 8 pieces
  • 1 tbsp. fresh basil chiffonade
  • 1 pinch black pepper
  • Garlic parmesan toast, 2 each

Directions

Spicy Meatballs with Burrata
  1. Arrange 3 Italian Meatballs on baking dish; top with 4 oz. tomato sauce and 8 pieces Grande Burrata. Bake at 450°F for 3 to 5 minutes in an impingement oven, at 450°F for 6 to 8 minutes in a deck oven, or until cheese is melted and sauce is bubbly.
  2. Garnish meatballs with 1 tbsp. basil chiffonade and black pepper. Accompany with 2 slices garlic Parmesan toast.

Ingredients

Italian Meatballs Yield: 24 meatballs (8 appetizers)
  • 4 oz. (1/2 cup) yellow onion, grated (with juice)
  • 2 oz. (1 cup) breadcrumbs, fresh
  • 2 eggs, large
  • 2 oz. (1/2 cup) Grande Parmesan, grated
  • 1/2 oz. (1/4 cup) fresh parsley, minced
  • 1 oz. (2 tbsp.) garlic, finely chopped
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 2 lbs. ground beef
  • 12 oz. ground Italian sausage

Directions

Italian Meatballs
  1. Combine onion, breadcrumbs, eggs, Grande Parmesan, parsley, garlic, salt and black pepper in bowl and mix to blend. Add ground beef and sausage; lightly mix to blend. Using a #16 scoop, portion into meatballs; arrange on a sheet pan lined with baking paper.
  2. Cover and bake in a preheated oven at 350°F for 45 minutes, or until fully cooked.