Kobe Beef Meatballs

– courtesy of Ivy Bar & Kitchen, Burlington

Kobe Beef Meatballs
2 oz buffalo mozzarella
1⁄4 baguette
1⁄2 lb ground beef brisket chubs
1⁄2 lb Kobe beef ground chubs
4 oz Grana Padano grated cheese
1 tsp (5 mL) black ground dry pepper
2 tbsp (30 mL) extra virgin olive oil
2 tsp (10 mL) fresh organic basil
1⁄4 cup (60 mL) minced green onion
4 sprigs flat leaf parsley, chopped
1 large egg
1 tbsp (15 mL) fresh minced garlic
1⁄2 tsp (2 mL) salt

Preheat oven to 350oF. Cube mozzarella into 1⁄4-oz pieces and reserve. Soak the bread in water briefly, and then squeeze dry by hand. Break into small breadcrumbs. In a mixer, place the ground Kobe, ground brisket, basil, finely minced garlic, bread- crumbs, egg, Grana Padano cheese, finely chopped parsley and finely minced green onion. Season with salt and pepper. Use a paddle to mix together until incorporated – do not over mix. Portion and form the meatballs around the reserved mozzarella, place on a baking tray lined with parchment. Place in the oven and sear the outside of the meatballs until browned and cooked inside, about 10 minutes or until evenly seared and cooked.