I ran the idea by a close friend who seemed rather doubtful this recipe could be accomplished... which was all the motivation I needed. ;-)
These delicious little gems were created with angel hair pasta and whole milk mozzarella stuffed into one of the best restaurant-quality meatballs you've ever tasted. Yes... they're that good... but instead of taking my word for it, let's get started:
Step 1: Ingredients and Tools needed:
- 1/2 lb Hamburger Meat
- 1/2 lb Ground Chuck
- 5 oz (1 tub) Shredded Parmesan Cheese
- 2 Eggs
- 1 cup fresh Bread Crumbs from 2-3 slices of day-old French or Sour Dough Bread
- 1/3 cup whole Milk
- 2 cloves Garlic- finely minced
- 1 teaspoon Italian Seasoning mix
- 1 teaspoon salt
- 2 oz Angel Hair Pasta
- Whole Milk Mozzarella Cheese
- Garlic-Pepper Salt to season the water
- Blender or Food Processor
- Chopsticks (connected) or a cocktail fork
- Parchment Paper
Step 2: Pasta Prep:
- Add 2-3 inches of water to a stock pot.
- Generously season the water with Garlic salt and bring to a boil.
- Add whole, unbroken pasta.
- Cook al dente.
- Drain and rinse.
- Put pasta in a bowl and cover with ice water for several minutes to chill.
- Drain again.
Pile 1/2 cup cooked pasta on one side of the plate.
Insert (stab) the connected chopsticks into the center of the pasta and twirl it a few times until you have a quarter-sized ball of pasta.
Use the chopsticks to slide the pasta bundle out of the pile and off to the side. Twirl until the ball is tidy. Repeat the process until you have 18-20 pasta balls.
Freeze uncovered for 20 minutes.