Wednesday, July 7, 2010

Tiny Beef Meatballs Skewered with Fresh Arugula & Fresh Mozzarella Bocconcini

(Makes about 40 meatballs. Photo is missing Arugula and substituted sun dried tomatoes with grape tomatoes)
  • 1lb. ground beef
  • 2 cloves garlic, minced
  • 1 egg
  • 1 teaspoon dried oregano
  • 0.25 cup freshly grated Parmesan Cheese
  • 3 tablespoons bread crumbs
  • 1 teaspoon salt
  • 0.50 teaspoon freshly ground black pepper
  • 40 fresh arugula leaves, washed & dried
  • 20 fresh mozzarella bocconcini, each cut in half
  • 40 sun-dried tomatoes halves (use the type soaked in oil)
  1. Preheat oven to 375 degrees. Mix beef, garlic, egg, oregano, cheese, bread crumbs, salt & pepper in bowl until well combined. Make meatballs using about a half tablespoon mixture for each. Line baking tray with foil & spray lightly with cooking spray. Place meatballs on tray as you make them, and then bake about 20-25 minutes, until no pink is left. Cool Meatballs slightly.
  2. Skewer each meatball with toothpick. Wrap bocconcini half with arugula and skewer that, and finish with piece of sun-dried tomato.

(source of recipe:

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