Goat Blue Cheese & Pear Meatballs
Category: Appetizers
Serves: 10
These deliciously unique meatballs combine the sweetness of pear, the tang of Blue Goat Cheese, and the rich flavor of Pecorino Romano, making them a fantastic appetizer to impress your guests. Paired with a fresh salad or served on their own, these savory bites are sure to become a favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Abate Pears (or similar variety) | 600g |
| Whole Grain Multi-Grain Bread | 120g |
| Lemon Zest | 1 Lemon |
| Pecorino Romano (grated) | 40g |
| Walnuts (shelled) | 30g |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Blue Goat Cheese (Blu di Capra) | 100g |
| Eggs | 2 |
| Whole Grain Multi-Grain Bread (for coating) | 40g |
| Fresh Rosemary | To taste |
| Vegetable Oil (for frying) | To taste |
Instructions
-
Prepare the Bread Crumbs:
Start by taking the whole grain multi-grain bread. Remove the crust from 40g of the bread, keeping it aside for the breading. Cut the rest into small pieces and blend in a food processor until finely ground. -
Prepare the Pears:
Peel the pears and cut them in half, removing the seeds and core. Grate the pear using a fine grater or the smallest setting on a box grater. After grating, squeeze out any excess moisture from the pear pulp using your hands, ensuring you have a dry, firm mass. Transfer this pulp into a large bowl. -
Mix the Ingredients:
Into the grated pear mixture, add the zest of one lemon, the grated Pecorino Romano, salt, and pepper to taste. Chop the walnuts into small pieces using a food processor, but only pulse briefly to avoid releasing too much oil. Add the walnuts to the pear mixture. Stir everything well to combine. -
Form the Meatballs:
Crack the eggs into the mixture and combine everything thoroughly to create a thick dough-like texture. Using your hands, take a small portion of the mixture and roll it into a ball, then create a small indentation in the center to form a pocket. Place a small piece of Blue Goat Cheese inside, then cover it with more of the pear mixture and roll it back into a ball. Repeat this process until all of the mixture has been formed into meatballs. -
Prepare the Breading:
Take the reserved 40g of bread crust and grind it into fine crumbs using a food processor. Add chopped fresh rosemary to the bread crumbs for extra flavor, and mix well. Dip each meatball into the beaten eggs, then roll it in the rosemary bread crumbs, ensuring each meatball is evenly coated. -
Fry the Meatballs:
Heat vegetable oil in a frying pan over medium-high heat. Use a thermometer to ensure the oil reaches 170°C (338°F). Fry the meatballs in small batches, making sure not to overcrowd the pan, to prevent the oil temperature from dropping too much. Fry until they are golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer the meatballs to a plate lined with paper towels to drain the excess oil. -
Serving Suggestions:
Serve the meatballs warm, either on their own or alongside a fresh salad of arugula, mâche (lamb’s lettuce), fresh pears, walnuts, and a drizzle of balsamic vinegar. They can also be served with a light dipping sauce or enjoyed as a main dish with your favorite sides.
Tips & Variations
- For a lighter version, try baking the meatballs instead of frying them. Preheat your oven to 180°C (350°F) and bake the meatballs for about 20 minutes or until golden and crisp.
- Add some extra flavor by mixing a touch of garlic or shallots into the meatball mixture for a bit of savory depth.
- For a more pronounced nutty flavor, try using different nuts like almonds or hazelnuts instead of walnuts.
These pear and Blue Goat Cheese meatballs offer a stunning contrast of flavors with the sweetness of pears, the creaminess of the goat cheese, and the crunchy texture of the walnuts. Perfect for a dinner party or as a delicious snack, they are sure to become a favorite in your appetizer repertoire.
Enjoy your culinary creation and the smiles it brings to the table!
