The MEATBALL SUB CUPCAKE
specifically in this case it’s a Rosemary-garlic Focaccia “cupcake” stuffed with an Homemade Italian meatball topped with Ricotta-Garlic Mashed Potatoes.
Here’s what I did:I’ll start by stating that I am not a great bread baker…So I used a little help on this one and glad I did,
Buitoni Focaccia Bread Mix ~ Rosemary & Garlic
I made the mix according to the directions on the box, but instead of baking it in a 9×13″ pan I baked it in a cupcake pan with foil liners. It made 8 “cupcakes”.
After those were complete I started on the meatballs. Now I am going to give you guys the recipe for our family meatballs. My mother-in-law told me how to make these and I have never used a “recipe”, just eyeballed it…so I tried measuring this time and here you go:
(this makes approx 50 meatballs, so alter the recipe if you want a smaller batch…OR make the full batch and freeze what you don’t need for later.)
2.5 lb meatloaf mix
3/4 c. bread crumbs…either Italian or plain
1 c. Parmesan cheese – fresh grated
2 T. parsley flakes
3/4 t. crushed red pepper
1 t. basil
1 t. oregano
1/4 c. cream – either heavy or lightMix all ingredients in large bowl combining but making sure not to over work the meat Over working the meat tends to make the meatballs too dense)
Form into meatballs approx 1.5″ in diameter ~ or golf ball sized
Heat skillet over med heat and add oil to pan to fry meatballs.
Add in batches not too many at a time and brown meatballs.
Once meatballs are browned add them to a simmering pot of sauce either homemade or jarred. For this amount of meatballs it will take you 3 jars of sauce or approx 8 cups homemade sauce.
Let the meatballs simmer in the sauce until cooked through.
Next make a batch of mashed potatoes using whatever recipe you like..
in 2 lbs Yukon Gold potatoes I boil and mash them adding:
1/3 cup of ricotta cheese
1 T. garlic powder
2 T. butter
splash of milk
salt and pepper to taste
Set aside. Now for the assembly:
Cut out the center of your focaccia “cupcake” and insert meatball and 1 t. sauce on top. Cover the meatball with the reserved top.
Now put about 1 cup of the mashed potatoes at a time in to a ziplock or piping bag and pipe on.
Add 1 T/ grated mozerella
Broil for 2 minutes until cheese is browned.Sprinkle with a pinch of Italian seasoning and a pinch of salt!
This month’s Iron Cupcake challenge was a bit of a departure for me…a savory cupcake? Hmmm….well, I knew what I was going to do from the get-go: