• Published: Nov 20th, 2009
  • Comments: 4

Liquid Centered Meatballs

The home for finished meatballs before the get frozen

Daniel and I designed these meatballs with Josh Ozersky to compete in the 2009 NY Wine and Food Festival Meatball Madness.


It was essential that we include all three main meats in our meatball for flavor but instead of mixing the ground meat together we allowed each meat to express itself  in a different layer of the dish.

The center of the meatball is a veal ragu made from veal bones and ground veal cooked into a smooth tomato deliciousness with onions and garlic. It was then set with 2% gelatin and placed into a mold.

Veal Ragu

Gelatinzed Veal Ragu

Gel Centers

We wrapped the ragu molds with pork, herbs, spices, grated cheese, breadcrumb, and eggs.

After, we rolled them in flour and egg, and covered them in coarse breadcrumbs. Next, we froze them.

While they were freezing we rendered out 20kg of beef tallow. Once frozen, they were deep fried in beef tallow and seasoned with salt, locatelli cheese, and beef bone marrow fat that had been powdered with n-zorbit tapioca maltodextrin.

Beef Tallow

Beef Tallow Rendering

We didn’t win but Giada did get hot sauce all over her face because she refused to listen to me tell her to eat it in one bite. Happens…

Finished Meatballs

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4 Responses to “Liquid Centered Meatballs”

  1. reba
    on Apr 16th, 2011
    @ 12:28

    are you f’ing kidding me?
    good job.

  2. Lucie Béluga
    on May 11th, 2011
    @ 08:16

    this looks absolutely fantastic, I really need to try this.

  3. Jesper Larsson & Johan Olsson
    on Jan 8th, 2012
    @ 17:06

    Thanks for the inspiration! We did something similar on new year’s eve:

  4. Jamie Lee
    on Oct 5th, 2012
    @ 22:50

    Absolute genius!

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