{"id":12274,"date":"2017-01-24T17:42:51","date_gmt":"2017-01-24T17:42:51","guid":{"rendered":"http:\/\/www.rocksushi.org\/rocksushi\/?p=12274"},"modified":"2017-01-24T17:42:51","modified_gmt":"2017-01-24T17:42:51","slug":"stuffed-meatballs","status":"publish","type":"post","link":"https:\/\/rocksushi.org\/rocksushi\/stuffed-meatballs\/","title":{"rendered":"<a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=216\">  Stuffed meatballs<\/a>"},"content":{"rendered":"<p><a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=216\"><br \/>\nStuffed meatballs<br \/>\n216<br \/>\nIngredients<\/p>\n<p>2 large eggs<br \/>\nlittle sugar to taste<br \/>\npinch of nutmeg<br \/>\n1 teaspoon salt<br \/>\n2 tablespoons parseley<br \/>\n8 whole pimiento stuffed green olives<br \/>\n4 tablespoons lard or oil<br \/>\n1 cup (250 ml) finely chopped white onion<br \/>\n2 cloves garlic minced<br \/>\n1 can (1 pound or 450g) peeled tomatoes undrained coarsely chopped<br \/>\n1\/2 cup beef stock or broth<br \/>\n2-4 canned chipotle chili&#8217;s in adobo sauce finely chopped<br \/>\nsliced pimiento stuffed olives<br \/>\n2 tablespoons parseley<br \/>\n11\/2 pounds lean ground beef<br \/>\n1\/2 pound (225g) ground pork<br \/>\n1\/6 cup coarsely chopped fresh coriander<br \/>\n8 cubes queso fresco about 100g<br \/>\nBeat eggs with salt in large bowl. Stir in breadcrumbs; let stand 5 minutes.Add beef, pork and coriander parsley and nutmeg;mix lightly but thoroughly. Divide meat mixture into 18 even portions. Shape 1 portion into flat patty;top with 1 cheese cube. Press meat firmly around cheese cube and form ball.Repeat procedure, stuffing 1\/2 of meat portions with cheese and 1\/2 with whole olives. Heat lard in deep 10-inch skillet over medium heat untill hot. Fry 1\/2 of meatballs at a time, turning occasionally untill brown on all sides, about 5 minutes;remove to plate. Remove and discard all but 3 tablespoons drippings from skillet.Add onion and garlic; saute over medium heat untill soft,about 4 minutes. Stir in tomatoes, stock, sugar and chili&#8217;s;heat to boiling. Return meatballs to skillet;reduce heat to low.Simmer, covered, untill meatballs are cooked through,about 30-40 minutes. Remove meatballs to serving dish with slotted spoon;keep warm. Transfer tomato mixture to blender container; process untill smooth. Return mixture to skillet; heat over high heat to boiling. Pour sauce over and around meatballs. Serve with sliced olives. Enjoy! <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Stuffed meatballs 216 Ingredients 2 large eggs little sugar to taste pinch of nutmeg 1 teaspoon salt 2 tablespoons parseley 8 whole pimiento stuffed green<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12274"}],"collection":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/comments?post=12274"}],"version-history":[{"count":0,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12274\/revisions"}],"wp:attachment":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/media?parent=12274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/categories?post=12274"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/tags?post=12274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}