Crispy Olive Pastry Bites with Radicchio Meatballs and Creamy Greek Yogurt

Olive Pastry with Radicchio Meatballs and Greek Yogurt Cream
Category: Appetizer
Serves: 12

Ingredients

Instructions

Begin by preparing the Greek yogurt cream. In a small bowl, combine the Greek yogurt, finely chopped thyme and marjoram, and a pinch of salt to taste. Stir everything together until smooth. Once mixed, transfer the yogurt into a piping bag and refrigerate it to stay cool.

Next, prepare the radicchio meatballs. Wash the Treviso radicchio leaves thoroughly and slice them finely. Heat a small amount of olive oil in a pan and sauté a clove of garlic. Add the sliced radicchio and cook it gently, allowing it to wilt for just a few minutes. Once softened, remove the garlic clove and place the radicchio in a bowl to cool.

To the cooled radicchio, add the ground beef, egg yolk, salt, and black pepper. Begin mixing the ingredients together with your hands. Then, add the grated Grana Padano cheese and bread crumbs, mixing everything well until a dough-like consistency is achieved.

Next, form small meatballs, each weighing approximately 4 grams, by rolling the mixture between your palms.

In a large frying pan, heat a generous amount of peanut oil (or olive oil) over medium heat. Fry the meatballs in batches, taking care not to overcrowd the pan, as that can lower the oil temperature. Fry them until they are golden and cooked through. Once done, remove the meatballs from the pan and let them drain on a paper towel-lined plate to absorb any excess oil.

Now it’s time to assemble your dish. On each olive pastry sheet, place a small dollop of the Greek yogurt cream. Next, add a meatball and garnish with a sprig of thyme. Repeat this process until all ingredients are used up.

Serve these delicious olive pastries with radicchio meatballs and Greek yogurt cream as an elegant and flavorful appetizer. Enjoy!