Updated Feb, 1st 2013
So following the suggestions from the video I used: 80/20 beef, ricotta cheese, parsley, oregono, 2 eggs, GF bread crumbs, black salt, and mozzarella to put in the center. Please pardon the long post, I hope you get something out of it.
The first thing I did was steal some Gluten Free bread my wife just finished breaking. They made great bread crumbs!
Wad O' meat, mixed up and ready for the next step. Most of the time I try to do all the prep work before starting any combining of ingredients.
I portioned the meat out using a 1/4 cup and had none left! The bowl has mozzarella cubed and ready to be inserted into the meat balls. Please pardon the junk in the back ground, I don't have much space to work. I pressed the mozzarella into the ball a little bit and formed the meat around the cheese so it winds up at the center of the meatball.
Rolled out with the mozzarella inside and ready for baking.
Just out of the oven with mozzarella oozing out of some of them, they smell fantastic! I added some of the left over mozzarella cubes to the top and put them back into the broiler for a few minutes to melt the cheese.
Done broiling and ready for eating.
So, this is the final product. I didn't have the time to make home made sauce so that will get made tomorrow.
The meatball recipe suggested in the course is something that I will definatly be playing around with in the future. Ill see if I can get another batch done before the class ends and put more pictures up.
Thanks to the guys at The Meatball Shop for putting up this skillshare!