Mediterranean Stuffed Meatballs

Each of these meatballs hides a surprise: a piece of blanched broccoli, cauliflower, or zucchini tucked inside seasoned ground beef with Parmesan and a touch of nutmeg. Breaded, deep-fried until golden, and served over spaghetti with a thick vegetable sauce that reads like a ratatouille, this is a serious weekend cooking project that rewards the effort.

The sauce is practically a meal on its own. Eggplant, zucchini, green peppers, tomatoes, and onions cook down for 40 minutes into a chunky, thick Mediterranean sauce that coats pasta beautifully. Making it first and letting it sit while you assemble the meatballs gives the flavors even more time to develop.

Blanching the stuffing vegetables for five minutes softens them just enough to fit inside the meatball without creating raw, crunchy centers. Toss them in melted butter with salt and pepper before stuffing so the vegetables actually taste seasoned, not like an afterthought.

Chef Tips

• Seal the meat completely around each vegetable piece. Any gaps and the breading blows open during frying, letting oil seep in and the vegetable fall out.
• Keep the meat cold. Warm ground beef gets sticky and hard to shape. Work quickly or chill the mixture between batches.
• Fry at 350°F (175°C) for 6-8 minutes. Too hot and the bread crumbs burn before the meat cooks through. Use a thermometer.
• Drain on a wire rack, not paper towels. Paper towels trap steam on the bottom and make the breading soggy.

Variations

• Stuff with cubes of mozzarella instead of vegetables for a molten cheese center.
• Use ground lamb instead of beef for a more authentically Mediterranean flavor.
• Bake at 400°F (200°C) for 20 minutes instead of deep frying for a lighter version. Spray with olive oil before baking for color.