Wish Upon A Dish: Cu-Balls ♥ Cubano meatballs served with rice & beans

August 24, 2017

Cu-Balls ♥ Cubano meatballs served with rice & beans

This next sentence will make no sense after you clicked on a post written about stuffed meatballs.
I am not a fan of stuffed meatballs.

OK, porcupines are not in the same category as stuffed. Those I could eat once a week. Except I think I made them once in the 35 years of marriage to a meatball maniac.
I told you it made no sense.
The whole meatball subject is sorta taboo in this house.

I have been told on many occasions that I am "NOT" allowed to change my meatball recipe. Oh yea, not one thing. While most cooks will take that as a huge compliment, I am not most. I like to tinkle.
Now, I am not sure where that "compliment" stands after last nights dinner.

These meatballs were "da bomb". No really, they were so full of flavor, had a great texture and were proclaimed "wowwwww, these are good". Remember this recipe.
So much for changin' my meatballs.

No, I know what he means but I was pretty darn happy he was so happy with a different version. There is hope after all.
Not that I will go on a binge spending my days dreaming of meatball recipes.
I simply had an idea and wanted to see how it would taste.

If I did make these again, there are a few things I would change.
Instead of stuffing the balls, I would try combining the stuffing right into the ground meat mixture and just stuff a cheese cube in each.

The boss never knew I subbed out the traditional bread crumbs with oats but I like that texture and I needed a dense mixture that would form a solid wall around the stuffing.
I was afraid the cheese might blow a hole in the balls.

Cubano Meatballs
makes 8 meatballs

* 3/4 lb ground pork
* 1/3 cup quick oats
* 1 large egg
* 1/4 cup chopped onion
* 2 teaspoons Goya Adobo
* 1 teaspoon Dijon mustard

1/4 cup minced Wickels or spicy/sweet pickles  
1/3 cup ground ham steak
1 tablespoon quick oats
8 cubes Jarlsberg cheese

1 can condensed onion soup + 1/2 can water
1 cup beef broth
1 tablespoon cornstarch
1 tablespoon Dijon mustard
2 tablespoons pickle juice
1/4 cup chopped onions
1/2 cup hardy beer (optional)

1. Thoroughly mix meatball ingredients. In another bowl mix the stuffing without the cheese cubes.
2. Using a large ice cream scoop, portion level scoops of meatball mix on a plate.
3. In the palm of your hand, place one meat mixture scoop and make an indent in the middle where the stuffing will go.
4. Place 1 tablespoon stuffing in indent, add a cheese cube and pull the meat up and around stuffing, and seal making the mixture into a meatball. If meat becomes crumbly slight moisten your fingers and meat with water. This will be the glue necessary to form a sealed meatball.
5. In a 3 quart saucepan add the gravy ingredients and bring to a simmer.
6. Heat a large skillet with 1 tablespoon of vegetable oil. Fry the meatballs and add to the gravy.
7. When meatballs are browned all over, add to the gravy, cover & simmer for 20 minutes. Remove lid and lower heat to a slow simmer and cook for another 20 minutes.

Serve meatballs and gravy with rice & beans (I used Goya boxed rice & bean mix)

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