Inspired by some broccoli stuffed meatballs (Copy I made later on that probably referred you over here) and the Balls & Glory by Wim Ballieu I started experimenting last night with some leftovers. The Cheese and Wine dinner the night before formed the inspiration to make a filling based on Manchego and St. Bernardus cheese. Sorry if the recipe seems to be incomplete… I had to make this up afterwards sinds I forgot to write this out… I still think it’s a good base to go and experiment with!
- 1kg. minced meat (1/2 pork, 1/2 calf)
- 1 broccoli
- Chopped almonds
- Grated Manchego cheese (Guess: 150 gr.)
- Grated St. Bernardus Cheese (Another guess +/- 100 gr.)
- Milk (7 Dl.)
- Flour (40 gr.)
- Butter (30 gr.)
- Salt & Pepper
First you need to boil the broccoli. To add some flavour you can do the cooking process in broth. While cooking the broccoli you start by making a basic roux. Once you have made this you can add the cheese and let it melt. Toss in the cooked broccoli. Mix this preparation untill you get a smooth mass. Add salt, pepper and nutmeg to taste. Chop the almonds, grill them and add them to the mixture. Now you have completed the filling let it cool down for about an hour.
Start filling the balls. This part isn’t very easy. The stuffing should have gained some firmness by now. Make a whole in the minced meat. You can flavour the meat but here I decided not to as I wanted to taste the filling. Once you made the whole you can add the stuffing. It might be helpful to use an arrange ring or make beerbottle burgers. Since we don’t want beerbottle burgers top them with more minced meat and roll them over till you get some nice balls.
Put the balls in the oven or preferable the kamado or weber bbq at 110°C. Depending on how big they are it can take some less or more time (I think these were ready after 1hr.). This is the tasteful and surprising result: