Meatball Parmesan Cups I Derrell Smith - Recipes

Meatball Parmesan Cups I Derrell Smith

Trust us, meatball parmesan is better in edible garlic bread cups.

Bread Cup:
12 slices white sandwich bread, fresh
2 tbsp butter
2 cloves minced garlic
? tsp salt
½ cup tomato sauce
12 medallions of fresh mozzarella cheese
Chicken Meatballs:
2 lbs of ground chicken
The Slurry:
1/3 cup sour cream
1 slice bread, soaked in milk
1 egg
1 tbsp Worcestershire sauce
1 tbsp dijon mustard
2 tbsp of parsley
2 tsp minced garlic
1/4 cup diced white onion
¼ cup scallion
2 tbsp Kosher Salt
2 tsp cracked black pepper

1.) Mix all slurry ingredients together into a bowl. Add chicken to slurry, but before mixing evenly coat with a light layer of kosher salt. Fold the slurry into your meat, mixing just enough for it to evenly meld with the chicken. Cover and chill in the fridge overnight. 2.) Heat a cast iron pan with a drizzle of canola oil. Using an ice cream scoop, mold the meat into golf-sized balls, then place in the pan. Sear on all sides then cover with a lid until fully cooked through.
3.) Use a large cup to cut out rounds from the bread and mold into a muffin tin. Microwave butter, garlic and salt until butter is melted. Brush cups with garlic butter and bake at 350°F for 8-10 minutes or until tops are browned.
4.) Knob your oven to broil. Position meatballs on the beds of bread then ladle sauce overtop.
5.) Place mozzarella medallion atop the meatball, then broil until cheese is mildly charred. Garnish with fresh basil.

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