This is a good family-style dish. The melting cheese in the meatballs blends harmoniously with the surrounding meat. You could use Raclette or another semi-firm cheese in place of the Gouda. Sautéed aubergine is the perfect complement; for a more substantial dish, I serve seasoned macaroni too.
SERVES 6
750g lean beef, minced on a medium setting
250g lean pork, minced on a medium setting
1 garlic clove, finely chopped
A pinch of ground cloves
A pinch of ground cinnamon
Finely grated zest and juice of 1 lemon
A pinch of dried oregano
20g Parmesan, freshly grated
1 medium egg, plus 1 extra yolk
50ml cold milk
140g Gouda, cut into 18 cubes
60g dried fine breadcrumbs
100ml grapeseed oil
Sea salt and freshly ground pepper
For the tomato coulis
50ml light olive oil
1 garlic clove, finely chopped
1 thyme sprig, leaves stripped and finely chopped
300g tomatoes, peeled, deseeded and chopped
5g basil leaves, finely snipped
To serve
1 medium aubergine, trimmed
50ml light olive oil
Flat-leaf parsley, to garnish
To make the tomato coulis, heat the olive oil in a saucepan over a medium heat. Add the garlic and thyme and cook, stirring, for 30 seconds, then add the tomatoes. Bring to a simmer and cook gently for 5 minutes, then add the basil and salt and pepper to taste. Transfer to a blender and blitz for 45 seconds, then strain through a chinois into the rinsed-out pan; keep warm.
Preheat the oven to 200°C/Gas 6.
For the meatballs, put the minced meats, garlic, ground spices, lemon zest and juice, oregano, Parmesan, 1 tsp salt and a generous grinding of pepper into a large bowl. Beat the egg and extra yolk together and add to the bowl. Mix well. Add the milk and mix again.
Take about 50g of the meat mixture and place it in the cupped palm of one hand. Push a cube of cheese into the middle, then shape into a ball enclosing the cheese in the meat using both palms. Repeat to make 18 meatballs in total, using the remaining meat and cheese.
Spread out the breadcrumbs on a small tray or large plate. Place 6 meatballs at a time in the breadcrumbs and roll them to coat evenly, then transfer to a plate or board.
Heat the grapeseed oil in a large frying pan over a high heat, add the meatballs and fry for 2–3 minutes until lightly golden all over. Transfer to a roasting dish and cook in the oven for 6–8 minutes.
Meanwhile, cut the aubergine into thick batons. Heat the olive oil in a sauté pan, add the batons and cook over a medium heat, stirring occasionally, for 6–8 minutes. Season with salt and pepper to taste.
To serve, divide the tomato coulis between 6 warmed plates and place 3 meatballs on top. Add the aubergine batons and garnish with flat-leaf parsley. Serve at once, with buttered macaroni on the side if you wish.