Cream Tomatoes With Meatballs

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Ready In:
1hr 35mins
Ingredients:
21
Serves:
6
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ingredients

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directions

  • Heat oven 400.
  • Hollow out tomatoes. Salt inside. Invert on a rack for 20 minutes.
  • Combine the pork, shallots, garlic, mint, rosemary, feta, salt and pepper.
  • Shape into 36 meatballs. Place on wax paper.
  • Heat butter in a skillet. Add the onion and garlic. Saute 5 minutes.
  • Stir in the breadcrumbs, salt, pepper, herbs and cream. Set aside.
  • Place flour in a bowl. Combine the egg and water in another bowl. Then the carrots in another and grated beet root in another.
  • Dip meatballs in flour, then egg, then alternating carrot or beet mix to coat (18 of each).
  • Place on sprayed racks over baking sheets. Bake 30 minutes.
  • Meanwhile, rinse and dry tomatoes. Fill with crumb mix.
  • Place in a sprayed baking dish. Bake 15 minutes.
  • Julienne beet greens. Place on plates.
  • Place tomatoes in center. Surround with meatballs (6 each).
  • YUM!

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