Lingonberry Stuffed Meatballs
- 2 pounds ground beef
- 1 pound ground veal
- 1/2 cup minced yellow onion
- 3 sprigs fresh tarragon, leaves stripped and coarsely chopped
- 2 teaspoons herbes de Provence
- 3 teaspoons salt
- 2 teaspoons white pepper
- 5 eggs
- 3 cups panko (Japanese) bread crumbs
- 4 tablespoons lingonberries*
- Vegetable oil
- *Cook's Note: Substitute cranberry sauce if you can't find lingonberries
Preheat the oven to 375 degrees F.
Put the ground beef, veal, onion, tarragon, herbes de Provence, salt and pepper into a large mixing bowl. Lightly beat the eggs and pour over the meat. Mix well using your hands (it's the best way to make meatballs). Add 1 1/2 cups of the bread crumbs and mix well. Set aside.
Form the meat mixture into 12 balls. Make a hole in the center of each ball with your thumb and fill the hole with 1 teaspoon of the lingonberries. Push the meat back over the fruit, making sure to seal the hole well. Refrigerate for at least 30 minutes. (The meatballs can be made to this point 1 day in advance.)
Pour 3 inches of vegetable oil into a large deep sided skillet and place over medium heat for 7 to 10 minutes. Test the oil by dropping a bread cube into it. If the cube browns quickly, the oil is ready. Remove the meatballs from the refrigerator and roll them in the remaining bread crumbs. Carefully place them into the skillet 4 at a time. Keep a close watch on them, making sure to turn them so they get golden brown on all sides. Remove with a slotted spoon and place on a sheet of paper towels. Repeat with the remaining meatballs.
Put the meatballs on a baking sheet and place in the oven for 20 minutes. Remove and serve immediately.
Recipe courtesy Dan Smith and Steve McDonagh
Recipe courtesy of Mario Batali