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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Mini Mozzarella Stuffed Meatball Sliders

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Is it just me, or doesn’t everybody love a great meatball? I brought these Mini Mozzarella Stuffed Meatball Sliders to a party recently and they disappeared just like that! Serving them on Hawaiian rolls, need I say more? Simmered low and slow, my tomato sauce is delicious. The star of the show is my mozzarella stuffed meatballs.

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Prep time: 40 minutes
Cook Time: 3 hours
Total Cook Time: 3 hours 40 minutes
Yields: 24 meatballs (golf size)
Equipment: 6-quart Dutch oven, 2 rimmed baking sheets, food processor, large mixing bowl, 2-ounce cookie dough scoop, 12-inch sauté pan

Ingredients For Sauce:
2 cans of crushed tomatoes
1 tablespoon of tomato paste
1 12-ounce jar of roasted Piquillo peppers, purèed (substitute roasted red peppers)
1 cup of unsalted chicken broth
1 onion, diced
3 cloves of garlic, minced
1 teaspoon of crushed red pepper flakes
1 tablespoon of dried oregano
1 tablespoon of dried basil
1 tablespoon of light brown sugar
1/4 cup of fresh basil leaves

Ingredients For Meatballs:
2 1/2 pounds of ground pork (substitute ground beef, chicken, or turkey)
1/4 diced finely chopped onions
2 cloves of garlic, minced
24 1/4-inch diced (low-moisture) whole milk Mozzarella cheese
1/2 a cup of heavy cream
1/2 a cup of whole milk ricotta cheese
2 large eggs, beaten
2 tablespoons of fresh chopped Italian flat-leaf parsley, (1 tablespoon dried parsley)
1 tablespoon of dried oregano
1 tablespoon Kosher salt
1 teaspoon of black pepper
4 dashes of Worcestershire sauce
1/4 cup of fresh grated Parmigiano-Reggiano cheese
1 1/4 cups of Panko breadcrumbs
2 12-ct packages of mini Hawaiian buns

Directions:
Set the stove to medium, add olive oil and crushed red pepper flakes. Next, add diced onion and minced garlic, stirring frequently, cook for 3 to 5 minutes until translucent.

The next ingredient is tomato paste. Stir the tomato paste around and let it bloom in the hot oil. Add the unsalted chicken broth. Bring the broth up to a bubble and let the broth reduce by half. Pour in two cans of crushed tomatoes, dried oregano, dried basil, and brown sugar, stir to combine.

Next, add purèed Piquillo peppers. These peppers give a nice sweetness and a bright red color to the sauce. Still, on medium heat let this sauce come up to a bubble, reduce the heat to low and let simmer.

Continue to simmer the sauce on low heat for 2 hours before adding in the meatballs. While the sauce is simmering, start on the stuffed meatballs.

First, add olive oil to a sautè pan on medium heat. Add finely diced onion, minced garlic and a pinch of red pepper flakes, sautè until translucent, 2 to 3 minutes. Turn the heat off and set aside to cool.

In a large mixing bowl, add heavy cream, parsley, dried oregano, Kosher salt, pepper, ricotta cheese, Worcestershire sauce, cooled onion and garlic mixture, beaten eggs, and Panko breadcrumbs. Once this is all mixed together, add the ground pork. Using a fork, mix both the ground pork and the flavorings together to combine. Do not overmix. This meatball mixture yields 24 golf ball size meatballs.

Next, dice the mozzarella cheese into 24 1/2-inch cubes. Using a 2-ounce cookie-dough scoop (2-ounce portion), scoop the meat mixture into your hand. Place the cube of mozzarella into the center of the meat mixture wrapping the meat around the cheese as seen in the above pictures.

Preheat oven to 375-degrees F.
On two rimmed baking sheets, lined with parchment paper, place 12 meatballs on each sheet pan. Spray the meatballs with a light coating of non-stick cooking spray. Bake for 30 minutes. The meatballs will be a golden brown. You could do this in a frying pan, but I find this way to be a lot easier, quicker, and not as messy.

At the same time, the sauce is simmering away on top of the stove, the meatballs are browning off in the oven. After the 30 minutes, take the meatballs out of the oven, transfer them into the simmering sauce.

Simmer the meatballs, in the sauce, for another hour. Turn the heat to off and add in some freshly torn basil leaves and gently stir through. Place a lid on the pot to keep everything warm until you are ready to make the mini sliders.

Slice the little sweet Hawaiian buns in half filling each with one with a Mini Mozzarella Stuffed Meatball. Bring these delicious sliders to any party, or just have them at home. You won’t be able to eat just one.

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Salmon Cakes With A Chive Dill Aioli

Salmon Cakes

I’m a huge fan of salmon. Any way you prepare this fish I love salmon.  My Salmon Cakes With A Chive Dill Sauce is Steve and my favorite.

Salmon pairs perfectly with asparagus so that was an obvious choice to go along with my Salmon Cakes. There’s a great recipe for Roasted Asparagus With Lemon Pepper on my site. The link will be posted below. How about Salmon Cake Sliders? Topped with peppery arugula and slices of avocado. These sliders are super delicious.

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Salmon Cakes

 

Prep Time 30 minutes
Inactive Prep Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 45 minutes
Yields: 10 cakes
Equipment: rimmed baking sheet pan, non-stick 12-inch sautè pan, large mixing bowl, 2.25-ounce (the large scoop) cookie dough scoop

Ingredients:
1/2 pound fresh wild salmon
2 tablespoons of olive oil
Kosher salt and freshly cracked black pepper

4 tablespoons of unsalted butter, reserve 2 tablespoons
2 tablespoons of olive oil
1 small red onion small diced
1 1/2 cups small-diced celery (about 4 stalks)
1/2 cup of small diced red bell pepper
1/2 cup small diced yellow bell pepper
1/4 cup minced flat-leaf Italian parsley
1 tablespoon drained capers
1 tablespoon of freshly chopped dill
1 tablespoon of freshly chopped chives
1/2 teaspoon Worcestershire sauce
1 teaspoon of Old Bay seasoning
1 cup bread crumbs
1/2 cup of good mayonnaise
1 tablespoon Dijon mustard
2 large eggs lightly beaten
Garnish with fresh chives

Ingredients For Aioli:
1/2 cup of mayonnaise
1 tablespoon of Dijon mustard
juice 1/2 lemon
1 clove grated garlic
1 tablespoon freshly chopped dill
1 teaspoon of freshly chopped chives
pinch of Kosher salt and freshly cracked black pepper

Directions For Aioli:
In a bowl add the mayo and Dijon mustard. Add the lemon juice, grated garlic, salt, pepper, fresh chopped dill, and fresh chopped chives. Mix all the ingredients together, cover with plastic wrap and chill until ready to use.

Directions:
Preheat the oven to 350-degrees F.
Place the salmon on a sheet pan, skin side down. Drizzle a little olive oil, salt, and pepper, and bake for about 15 to 20 minutes, or just until cooked. When the salmon is done, remove and cover with foil and let rest for another 15 minutes. After the salmon has rested, transfer to the refrigerator until cold. This will allow the salmon to flake and come right away from the skin. You want to flake the salmon in large chunks, you really want to see the salmon throughout the cakes.

In a large sautèpan, on medium-low heat, using 2 tablespoons each of butter and olive oil, add all the veggies, parsley, the seasoning, capers, Worcestershire sauce, Old Bay seasoning, 1/2 teaspoon of Kosher salt, and 1/2 teaspoon of fresh ground black pepper. Stirring frequently, sautè for 15 to 20 minutes until soft. Remove from the heat, cool completely.

Flake the chilled salmon into a large bowl. Add the beaten eggs, bread crumbs, mayo, Dijon mustard, the fresh dill, and chopped chives. Next, add the vegetable mixture and mix well.  Cover and chill in the frig for 30 minutes. Using a 2.25-ounce cookie dough scoop, shape into 10 salmon cakes.

Preheat oven to 250-degrees F.

Heat the remaining 2 tablespoons of butter and 2 tablespoons of oil, in a large sautèpan, over medium heat. In batches, add in the salmon cakes and fry 3 minutes on each side, or until golden brown. Line a plate with a paper towel setting the salmon cakes on the plate to drain. Next, transfer the salmon cakes onto a baking sheet pan to keep warm the oven.

Serve the Salmon Cakes With A Chive Dill Aioli Sauce hot. A ramekin filled with Chive Dill Aioli Sauce, and a side of Lemon Pepper Roasted Asparagus.

Serve the Salmon Cake Sliders on buttered toasted buns with arugula and a few avocado slices.

 

Roasted Cauliflower Mash And Roasted Asparagus With Lemon Pepper

 

 

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