Parmesan

Concepts

Want to showcase Parmesan on your menu? Serve up something sensational with these innovative concepts.

Serves 10-12

1	Small loaf Italian-style bread (about 8 thick slices), torn into 2 ½ chunks
2 lbs.	80% lean ground beef chuck, broken up
5	Garlic cloves, coarsely chopped
½ cup	Flat-leaf parsley, finely chopped
1	Large egg, lightly beaten
¾ cup	Galbani Parmesan, grated; plus more for garnish
1-1 ½ cups	Galbani Premio Mozzarella, cut into ½" cubes
	Kosher salt and freshly ground white pepper to taste
	Canola oil, for frying
	Marinara sauce or ragu sauce

Put bread in a bowl and add enough warm water to cover it.
Let stand for 5 minutes, turning to moisten evenly. Squeeze gently to remove as much water as possible and place in a large bowl.
Add beef, garlic, parsley, egg, and ¾ cup of Parmesan to the bread and combine. Season generously with salt and pepper.
Knead mixture with your hands, rinsing your hands occasionally with warm water to keep meat from sticking to them, until it’s uniformly combined and smooth (at least 5 minutes).
Pinch approximately 2 tablespoons of meat from the mound and shape it into a ball between the palms of your hands. Press a cube of Mozzarella into ball of meat, making sure that meat completely surrounds cheese.
Place on a baking sheet or tray and repeat with remaining meat and cheese. Makes approximately 30 meatballs.
Fill a 10-inch skillet halfway with canola oil and heat over high heat. You will see strands forming along bottom of pan when it’s hot enough.
Working in batches, gently slide 8 – 10 meatballs into pan without overcrowding. Meatballs should be only three-quarters submerged in oil.
Reduce heat to medium and fry, turning once, until they’re firm and golden. Use a slotted spoon to transfer meatballs to a bowl.
Serve with marinara or ragu sauce and top with Parmesan.

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