Top Chef, Season 2
Episode 10 Recipes
Lalalina - Ilan Hall
Fried Meatball on Crostini with Parsley Pesto
Ingredients:
8 ounces ground beef
8 ounces ground pork
1 cup grated Parmesan cheese
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped parsley leaves
1/2 cup flour
1/4 cup olive oil plus more for brushing
1 pint yellow grape tomatoes
1 baguette, sliced into 1/4 inch slices
Vegetable oil, for frying
2 teaspoons salt, plus more for seasoning
1 teaspoon ground pepper, plus more for seasoning
1 recipe parsley pesto (See Sam's Parsley Pesto recipe)
Directions:
1. Heat the oven to 400F.
2. Brush both sides of baguette slices with olive oil and toast in oven until golden brown. Set aside.
3. Place grape tomatoes in a single layer on a rimmed baking sheet and drizzle with 1/4 cup olive oil. Bake in oven until beginning to soften and turn golden brown. Set aside.
4. In a large bowl, combine beef, pork, Parmesan cheese, sage, oregano, parsley, salt and pepper. Mix well until completely combined.
5. Form mixture into balls 1-inch in diameter. It may be necessary to wet your hands to prevent the mixture from sticking. Roll balls in flour to completely coat.
6. In a large straight-sided saucepan, add vegetable oil to a depth of 1/2 inch and heat over medium high heat. Add the meatballs in batches, being careful not to overcrowd the pan, and cook until browned and cooked through. Remove to a paper towel-lined plate to drain. Repeat with remaining meatballs.
7. To assemble: place1 teaspoon of pesto on each baguette slice. Top with meatball and grape tomato. Serve warm or room temperature.
