Some times at night, when I don’t fall asleep to fast, I get an idea which at first seems like a crazy one, but I always have a desire to try and then dismiss the idea if it didn’t come out as I thought, or add it to my recipes.
This idea to serve meatballs in cheese puffs worked out very well.
Cheese Puffs tanned to get stale fast if not eaten while steel warm, but when stuffed with the meatball and some kind of sauce, they are perfect for a few hours. I also like the size of the portion.
When transporting, I keep the sauce in a separate jar.
For the Meatballs:
• 3 pounds medium-fat pork shoulder, cut into 1-inch cubes
• 2 teaspoons fresh ginger grated
• 2 large garlic cloves
• 1/2 teaspoon nutmeg
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons curry powder
• 1 tablespoon potato starch dissolved in 1/2 cup cold water
• 2-3 tablespoons canola oil for frying
For the Cheese Puffs: Makes 12.
• 3/4 cup water
• 1/3 cup unsalted butter
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour, sifted
• 4 large eggs, plus 1 for egg wash
• 1/2 cup grated White Sharp Cheddar cheese
• 1/2 cup grated Gruyere cheese
In This Recipe
For the meatballs:
Grinned the pork and garlic.
In a bowl, mix the meat with ginger, nutmeg, curry, salt and the dissolved potato starch.
Dip a spoon in some cold water. Take a nice handful of the meat form the balls and transfer to the refrigerator.
Fry the meatballs, (when the Cheese Puffs are out of the oven) in oil over medium high heat. It takes about 8 minutes, depending on the size of your meatballs.
To make the Cheese Puffs:
In a small saucepan, bring 3/4 cup water, the butter, and salt to a boil. Remove from heat, add the flour all at once, and beat with a wooden spoon until the mixture is smooth and pulls away from the sides of the pan to form a ball.
Return to the stove and stir the mixture over low heat for about 1 more minute to dry it.
With a wooden spoon, stir 4 eggs into the dough one at the time, stirring thoroughly after each addition. Stir until it is shiny and just falls from the spoon.
Mix in the cheeses.
Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip and pipe 12 mounds about 2 inches in diameter onto the prepared baking sheet. Brush with the egg wash.
Bake until puffed and golden, 35 to 40 minutes. Let the Cheese Puffs cool slightly before removing from baking sheet.
To serve, cut open, place one meatball inside, spoon a spoonful of the Sour Cream and Horseradish sauce, cover with the top and enjoy.
To make the Sour Cream and Horseradish Sauce:
Mix in a small bowl 1 1/2 cups sour cream; 2 tablespoons prepared horseradish, 2 tablespoons lemon juice and 2 teaspoons fresh thyme leaves; taste and adjust the seasonings to your taste.