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
Spicy Meatballs with Burrata
Yield: One appetizer for sharing
Ingredients
- 3 Italian Meatballs (see recipe)
- 4 oz. spicy red sauce, warm (1/2 cup)
- 1 Grande Burrata ball, cut into 8 pieces
- 1 tbsp. fresh basil chiffonade
- 1 pinch black pepper
- Garlic parmesan toast (2 each)
Directions
- 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.
- Garnish meatballs with 1 tbsp. basil chiffonade and black pepper. Accompany with 2 slices garlic parmesan toast.
Italian Meatballs
Yield: 24 meatballs (8 appetizers)
Ingredients
- 4 oz. yellow onion, grated (with juice) (1/2 cup)
- 2 oz. breadcrumbs, fresh (1 cup)
- 2 eggs, large
- 2 oz. Grande Parmesan, grated (1/2 cup)
- 1⁄2 oz. fresh parsley, minced (1/4 cup)
- 1 oz. garlic, finely chopped (2 tbsp.)
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 2 lbs. ground beef
- 12 oz. ground Italian sausage
Directions
- 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.
- Cover and bake in a preheated oven at 350°F for 45 minutes, or until fully cooked.
