In article >,
Joseph Littleshoes > wrote:

> I picked up a trick from Julia Child, from one of her t.v. shows.
>
> She demonstrated the technique with a 'hamburger' patty but i have used
> it successfully with meat balls.
>
> And that is to take some chilled cheese and cutting off the appropriate
> amount (hamburger patty or meat ball sized) and forming the meat around
> it, then proceed to cook as preferred.
>
> A nice bit of blue is very good this way, and i sometimes add copious
> amounts of oregano and garlic to beef with an bit of aged sharp cheddar
> inside.
>
> I have done the same thing with various herbal butters, but while it
> adds a nice flavor to the meat i prefer using cheese over butter as it
> adds another dimension to the meat rather than a bit of flavor that can
> be achieved in other, simpler ways.
>
> A bit of less than ripe, still firm avocado is a nice stuffing for a
> meat patty or meat ball, especially when spiced with some chili powder
> or or cayenne, cumin and a bit of lemon juice. Serve with a spicy hot
> dipping sauce.
>
> Various ground nut pastes work will and on occasions when im trying to
> impress i will use a very nice local chicken sausage, tart apples and
> some calvados to make a sauce with. Apple stuffed chicken balls with a
> brandy sauce. One time i served them beside an asparagus pie at a
> buffet and one person who partook was so very impressed they now make
> the asparagus pie and serve it with a stuffed chicken ball on top of
> each slice.
> --
> JL

Ok, that actually sounds interesting. I may try one of these next time I
get ambitious with meatballs. :-)

I'm going to store this to disk to remind me.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.