Gorgonzola-Stuffed Meatballs With Peppadew Chermoula Sauce
by Ercan Ekinci, Executive Chef, Green Turtle Market, Satellite Beach, Florida
Makes about 20 1-inch meatballs
- 1 pound Certified Piedmontese 85% lean ground beef
- 3 ounces (a little more than ? cup) heavy cream
- 1 egg, whisked
- ¼ cup of grated Parmesan cheese
- 1 tablespoon minced garlic
- 1 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon flat leaf parsley
- ¼ cup Italian bread crumbs
- 8 ounces crumbled gorgonzola cheese
- Peppadew Chermoula Sauce, for serving
In a large mixing bowl, combine the beef, heavy cream, egg, Parmesan, garlic, pepper, Worcestershire sauce, parsley, and bread crumbs. Be careful not to overmix.
Preheat oven to 350°F. Scoop out ½ to 1-ounce of the mixture and flatten in your palm. Add a small amount of Gorgonzola cheese to the middle of the meat then roll the meat into a small ball around the cheese. Transfer the meatballs to a foil-covered baking sheet and bake for 20 minutes, or until cooked through. Serve with Peppadew Chermoula Sauce (recipe follows).
Peppadew Chermoula Sauce
- Makes about 2 cups
- 4 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 ½ pounds San Marzano tomatoes, finely diced
- 4 ounces peppadew peppers, finely diced
- ¼ cup chopped cilantro
- ¼ cup chopped flat leaf parsley
- Juice of 1 lemon
- 1 teaspoon finely minced ginger
- ½ teaspoon chili flakes
- Kosher salt to, taste
- Black pepper, to taste
In a sauce pan over medium heat, heat olive oil; add garlic, cumin, coriander, and smoked paprika and sauté until golden brown. Add the tomatoes, peppadew, cilantro, parsley, lemon juice, ginger, and chili flakes. Cook for 10 minutes and season to taste with salt and pepper.