recipe from union station grand hall bar & station grille
meatballs
2 eggs
3/4 c. panko bread crumbs
1/2 c. heavy cream
1 T. dried Italian seasoning
3 t. kosher salt
1/2 t. each crushed red pepper flakes,
garlic powder, onion powder
1 t. black pepper
3 T. grated Parmesan cheese
1 lb. each ground beef and ground pork
12 oz. pepper jack cheese, cut into 1-ounce cubes
>> Combine eggs, panko, cream, and herbs and spices into a bowl.
>> Mix well. Rest for 10 minutes.
>> Add Parmesan and meat to mixture and combine.
>> Shape into 12 three-ounce meatballs, place on wax paper-lined tray and refrigerate for 15 minutes.
>> Preheat oven to 350 F.
>> Using your thumb, make an indentation in each meatball. Place a cube of cheese in the center. Push meatball mixture back over the hole to close and roll into a smooth ball.
>> Bake for 25 minutes or until meatballs are 150 F.
Sauce
2 T. extra-virgin olive oil
28 oz. whole peeled tomatoes in juice
1 c. yellow onion, diced
3 garlic cloves, peeled and chopped
1/2 c. Kalamata olives, pitted and chopped
3/4 c. red wine
1 T. sugar
Salt and black pepper to taste
>> Heat oil on medium in a saucepan.
>> Sweat onion until soft and translucent.
>> Add garlic and olives. Cook for 2 minutes.
>> Add red wine. Stir to deglaze pan.
>> Add remaining ingredients. Simmer for 20 minutes.
>> Puree until smooth.
To serve:
Place some of the sauce in a bowl, top with meatballs and grated Parmesan cheese. Serve with toasted focaccia bread.
* From sous chef Patrick Whitener
Photo: Bill Barrett
