Meatball Tom Toms with Parmesan Cream
- Tom Toms:
- 2 eggs
- 1 tablespoon minced fresh parsley
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh oregano
- 8 ounces ground beef
- 8 ounces ground pork
- 8 ounces ground veal
- 2 tablespoons panko breadcrumbs
- Parmesan Cream:
- 2 cups heavy cream
- 1 teaspoon chicken base
- 1/4 cup powdered Parmesan
- 1 teaspoon chopped fresh parsley
- 4 cups vegetable oil, for frying
For the tom toms: In a small mixing bowl, whisk the eggs, parsley, garlic and oregano until blended. Next, in a separate mixing bowl, blend lightly by hand the beef, pork and veal, ensuring not to overwork or over blend. Then add the herbed eggs to the blended meats, again mixing by hand, and then finish with the panko. Mix for a final time to bind the meats and eggs, then hold in the refrigerator for 20 to 30 minutes, or until usage.
For the Parmesan cream: In a saucepan over medium heat, add the cream and chicken base, simmering until slightly thickened, 10 to 15 minutes. Once thickened and reduced, add the cheese and parsley, reduce the heat and cook for a final 10 minutes. Remove from the heat and hold warm.
After resting the tom tom meat, portion into 1-inch round balls, then hold cold until cooking.
In a 3-quart saucepan over high heat, bring the oil to 350 degrees F, then reduce the heat to medium-high. Fry the toms toms 10 to 12 at a time until the interior temperature reaches 160 degrees F, 3 to 4 minutes. Repeat the process until all the tom toms are cooked. Once cooked, add the tom toms to a large mixing bowl and blend with the cream sauce, tossing to coat. Remove from the sauce and skewer each with a 6-inch skewer to serve.
Recipe courtesy Robert Irvine's eat! All rights reserved 2010.
Recipe courtesy of Aida Mollenkamp
Recipe courtesy of Emeril Lagasse