Recipe courtesy of Robert Irvine

Meatball Tom Toms with Parmesan Cream

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 25 min
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Tom Toms:

Parmesan Cream:

Directions

  1. 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. 
  2. 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. 
  3. After resting the tom tom meat, portion into 1-inch round balls, then hold cold until cooking. 
  4. 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.
5m Easy 98%
CLASS
23m Easy 97%
CLASS
Emma Bengtsson

Swedish Meatballs

17m Intermediate 97%
CLASS
31m Easy 99%
CLASS
Pamela Salzman

Eggplant "Meatballs"

14m Easy 98%
CLASS
Michael Symon

Tiny Meatballs

26m Easy 98%
CLASS
20m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now