California Farm Stuffed Lamb Or Pork Meatball Dinner Recipe by Hobby Horseman
Cooking Instructions Prep 20 minutes, bake 20 minutes 1 Melt the lamb meat ball filling first: cut two egg sized slices of gruyere cheese, shaved beef, mint or parsley on top, melt in microwave, press together in center hole of meatball. 2 Coarse grind lamb meat. Roll out flat and thin like dough. Mix spices in evenly. Roll back into 1 tight meatball. Press hole in center. Stuff with filling. Close and coat with half a beaten egg, then roll twice in breadcrumbs. Bake meatball 20 minutes at 425F degrees. 3 Make a whole cup of gravy in a cast iron sauce pan: melt and foam 2 Tbs unsalted butter, add 2 Tbs each canned cherry, maple syrup, beef broth, onion broth, dark beer, thicken with flour while bringing to boil, brown. 4 Place baked lamb meatball on cup of potato fennel mousse, cover with whole cup of sweet cherry gravy and a few cherries, serve. 5 Identical method for the pork ball filling: slice two egg size pieces of gruyere cheese, shaved ham, oregano, parsley in between, melt together in microwave, 40 seconds, press into meatball. 6 Coarse grind pork meat. Sprinkle spices throught the meat evenly. Roll 1 meatball. Make hole in center. Stuff with filling. Coat with 1/2 beaten egg and roll through breadcrumbs. Bake meatball 20 minutes at 425F degrees 7 Make cup of gravy. Make roux. Melt butter. Add Tbs each maple syrup, apple cider, beef broth. Heat, thicken with flour, stir till browned to make gravy. 8 Serve on bed of fennel and potato mousse, one cup portion per plate. Top with whole cup of sweet apple gravy. 1 Melt the lamb meat ball filling first: cut two egg sized slices of gruyere cheese, shaved beef, mint or parsley on top, melt in microwave, press together in center hole of meatball. 1 Melt the lamb meat ball filling first: cut two egg sized slices of gruyere cheese, shaved beef, mint or parsley on top, melt in microwave, press together in center hole of meatball. 2 Coarse grind lamb meat. Roll out flat and thin like dough. Mix spices in evenly. Roll back into 1 tight meatball. Press hole in center. Stuff with filling. Close and coat with half a beaten egg, then roll twice in breadcrumbs. Bake meatball 20 minutes at 425F degrees. 2 Coarse grind lamb meat. Roll out flat and thin like dough. Mix spices in evenly. Roll back into 1 tight meatball. Press hole in center. Stuff with filling. Close and coat with half a beaten egg, then roll twice in breadcrumbs. Bake meatball 20 minutes at 425F degrees. 3 Make a whole cup of gravy in a cast iron sauce pan: melt and foam 2 Tbs unsalted butter, add 2 Tbs each canned cherry, maple syrup, beef broth, onion broth, dark beer, thicken with flour while bringing to boil, brown. 3 Make a whole cup of gravy in a cast iron sauce pan: melt and foam 2 Tbs unsalted butter, add 2 Tbs each canned cherry, maple syrup, beef broth, onion broth, dark beer, thicken with flour while bringing to boil, brown. 4 Place baked lamb meatball on cup of potato fennel mousse, cover with whole cup of sweet cherry gravy and a few cherries, serve. 4 Place baked lamb meatball on cup of potato fennel mousse, cover with whole cup of sweet cherry gravy and a few cherries, serve. 5 Identical method for the pork ball filling: slice two egg size pieces of gruyere cheese, shaved ham, oregano, parsley in between, melt together in microwave, 40 seconds, press into meatball. 5 Identical method for the pork ball filling: slice two egg size pieces of gruyere cheese, shaved ham, oregano, parsley in between, melt together in microwave, 40 seconds, press into meatball. 6 Coarse grind pork meat. Sprinkle spices throught the meat evenly. Roll 1 meatball. Make hole in center. Stuff with filling. Coat with 1/2 beaten egg and roll through breadcrumbs. Bake meatball 20 minutes at 425F degrees 6 Coarse grind pork meat. Sprinkle spices throught the meat evenly. Roll 1 meatball. Make hole in center. Stuff with filling. Coat with 1/2 beaten egg and roll through breadcrumbs. Bake meatball 20 minutes at 425F degrees 7 Make cup of gravy. Make roux. Melt butter. Add Tbs each maple syrup, apple cider, beef broth. Heat, thicken with flour, stir till browned to make gravy. 7 Make cup of gravy. Make roux. Melt butter. Add Tbs each maple syrup, apple cider, beef broth. Heat, thicken with flour, stir till browned to make gravy. 8 Serve on bed of fennel and potato mousse, one cup portion per plate. Top with whole cup of sweet apple gravy. 8 Serve on bed of fennel and potato mousse, one cup portion per plate. Top with whole cup of sweet apple gravy. 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