Recipe: Surf and Turf Meatballs by Chef Stephan Schulz

TOTimes helps celebrate International Seafood Month

Chef’s Note; The best way I can describe this meatball recipe is that it is a great combination of “Surf and Turf,” with a splash of pasta…need I say more!

Ingredients:

• Pre-cooked Lobster meat
• 1 pound of ground meat (of your liking)
• One large egg
• Small onions finely chopped
• Half a cup of Panko 
• Chopped fresh celery, 
• Old Bay spice
• Pasta of your liking
• Grated Parmesan Cheese
• Shredded Mozzarella Cheese
• A fresh Baguette
• Salt and Pepper

Preparing the Ingredients

• Drain off some of the liquid of the pre-packaged land pre-cooked Lobster (Note: salt may not be needed as the lobster meat or the lobster is usually cooked in salt water)

• On a silicone paper, form pre-cooked lobster meat into small balls and place in fridge for 20 minutes to stiffen the lobster meat. (Note: use an ice cream scoop or spoon to form lobster meat into small balls).

• Cook pasta according to manufacturers recommendation

• Take a fresh baguette slice and butter and shred mozzarella overhead
(Note: the bread can be placed in the oven to toast and melt the mozzarella once the meatballs have gone into the oven)

Directions for the Meatballs

• In a bowl, mix together the ground meat, large egg, small finely chopped onions, half cup of Panko, chopped celery, Old Bay Spice, salt and pepper and add grated parmesan cheese if you like.

• Once mixed together, take mixture and roll the meat in the palms of your hand and form into small balls (as small or as large as you prefer)

• Take a meatball and place it on to silicone paper

• Flatten out the meat; note place silicon paper should be on top of the meat.

• Take out the pre-cooked lobster meat from the fridge and place the small balls in the middle of the flattened ground beef.

• Fold the ground meat over the lobster meat and then form it into a ball

Note: (The easiest way to do this) Once the meat is partially folded over the lobster meat, just to lift the silicone paper over the mixture and twist it together to form the meatball.

• Place the meatballs onto a baking sheet and place it into a preheated oven at 420°C (remember that the lobster meat is already fully cooked therefore one needs to only cook the meat itself), The inside of them each meatball needs to be hot but not overcooked.

• When completely baked, place mozzarella cheese on top, turn on the broiler for a few minutes until the mozzarella is bubbling. 

• Remove from oven and baking sheet and place onto a plate.

Assembling the plate

Drain pasta and place on a plate, drizzle with olive oil and fresh parsley.  Place meats ball(s) and cheese bread in to the plate and cover with Grated Parmesan cheese.

Chef Stephan Schulz works across Canada with corporations and with food brokers developing recipes for major restaurants and restaurant chains across Canada. Follow Chef Schulz on instagram: https://www.instagram.com/chef_schulz, for his daily recipe and plated photo posts.