July 7, 2011
After making the Cilantro Hazelnut Quiche, I had a bunch of pesto left over, and I had to use it up before going on vacation. To accomplish that, I made meatballs and stuffed them with pesto. There is just something about foods stuffed with other foods that is inherently awesome. So here goes:
Time Commitment: about 30 minutes
1 lb organic ground pork
1/2 c. diced poblano pepper
1/2 cup diced green onion
1/2 c cilantro pesto, or more
Mix the pepper and onion into the pork evenly, then form into 4-6 balls.
Next, cut each meatball in half, hollow the halves into a half-sphere, and scoop pesto in the hollow of each half. Be sure to leave extra space in at least one half to make sure the pesto doesn’t come out when the meat shrinks during cooking.
Now, put the meatball back together, pinching all around the sides. The pinching is important – you want a tight seal with no leaks or else you’ll end up losing all that precious pesto into the fry pan in the next step.
Finally, grease a pan liberally (really liberally – if the meatballs stick at all, they’ll pull apart, and the pesto will come out). Use a high-heat oil like ghee, lard, or grapeseed (not olive oil!) to assure that the oil itself doesn’t burn off, leaving you with a dry pan for the meat to stick to.
Fry the meatballs, rolling them around periodically to make sure they cook evenly on all sides. Great alone or with the Cilantro Hazelnut Quiche mentioned earlier.