Fried Quinoa Balls stuffed with Mozzarella for Fiesta Friday #52

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I am so excited to be able to take part in Fiesta Friday #52

I was invited by Suzanne@apuginthekitchen and I really want to THANK her for her help 🙂 Thank you Suzanne!!!

Suzanne got involved in this from Angie@The Novice Gardener

Angie’s co-hosts this week are Hilda@ Along the Grapevine and Julianna@ Foodie On Board

Thank you so much for letting me be a part of Fiesta Friday 🙂

Today I am doing a “Arancini di Riso” but I will not be using rice/risotto, I am going to use qunioa 🙂

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Yes you heard me correctly, almost two weeks ago I had a cooking class on Qunioa in one of our stores, as I posted my Qunioa Burger earlier this week.  For my class I was going to make these but if you have made them before they can be a little time consuming 😛 and I would have had to make at least 75 of them 🙂

Rolling, dredging and then frying so I passed on making them for my class, and well I thought they are the perfect appetizer and perfect for Fiesta Friday!!!

Well these turned out so dang delicious, if you ever had a rice ball, these hold up 100%  I think if you told someone these were a rice ball they really may never know 😉

So I hope you enjoy and will make them 🙂

Ingredients – quinoa, seasonings, mozzarella and parmesan

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Rinse the quinoa well in a fine mesh strainer

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add to pan with water/broth*see note below in recipe
bring to a boil

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once it comes to a boil add broth base, garlic

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then seasoning, except red pepper flakes

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cover and reduce heat to low and cook 30 minutes
or till all the liquid has been absorbed

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then stir until quinoa becomes thick like

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let cool in a bowl then add parmesan and
Red pepper flakes

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mix to combine, taste and add salt and pepper to your taste

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with a 2 oz. scoop, scoop out onto a lined baking sheet

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cut your cubes of cheese

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make intentions in the center of the balls

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add cube of cheese

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roll into balls, place baking sheet in fridge
over night or at least 2 hours

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for dredging, seasoned flour, beaten egg &
breadcrumbs, I used a combo of garlic &
hot & spicy 🙂

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make your dredging station

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roll balls in flour first

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second egg

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third breadcrumbs

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bring your oil to 350 degrees

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and fry your balls for 1-2 minutes
or until a nice golden brown

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now ready eat, serve with your favorite sauce
and top with some extra Parmesan

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so good, look at the gooey cheese 😛

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Quinoa Balls

1 cup white qunioa
3 cups chicken or veggie broth
2 tsp. onion powder
2 tsp. crushed garlic
2 tbsp. parsley
1 1/2 tsp. oregano
1/2 tsp. crushed red pepper flakes – optional
1 cup Parmesan cheese, grated plus for garnish
mozzarella cheese, cut into 3/4 inch cubes

Rinse quinoa is a fine mesh strainer under water until water runs clear.

In a med saucepan add quinoa and broth*, bring to a boil uncovered, once it comes to a boil add garlic, onion powder, parsley and oregano, stir, cover and reduce heat to low.  Cook on low for about 30 minutes or until all the liquid has been absorbed, let cool for 5 minutes, then stir in 1 cup Parmesan and red pepper flakes if using, taste and add salt and pepper to your liking.  Set aside for 15 minutes, then with a 2 oz. scoop, scoop mixture into balls, press your thumb in the middle of the ball to make a indention add cube of cheese and cover the cube with the quinoa by rolling into a ball.  Place balls on lined baking sheet and refrigerate for 2 hours or up to over night.

*I used chicken base, I added it once the water came to a boil.

For dredging
3/4 cup flour, seasoned with salt and pepper
2 egg, beaten
1 1/4 cup Italian bread crumbs or what you like

Place each in shallow bowls, dredge balls into flour, egg then breadcrumbs, place on baking sheet.  Let set on counter for about 30 minutes.  In a fryer or medium sauce pan add frying oil about 1 1/2 inches high, heat oil on medium high heat too about 350 degrees, fry until golden brown. about 1-2 minutes.  I always pull one out, let it set for a minute then cut it open to see if the cheese is gooey, if you let the balls set on the counter for 30-45 minutes before frying, they should be ready in about 1 or so, but just cut one open and fry longer if needed.

Serve with your favorite red pasta sauce and a sprinkle of Parmesan.  Makes about 24 balls.  Enjoy!!

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Homemade Goetta!!!! You must try it!!!

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GOETTA…you say WHAT!!  

What is Goetta, that is the question I got the most from my friends that are not from this area (Greater Cincinnati/Northern Ky area) when I told them I was going to blog about Goetta.  Now in my house I felt like when we had Goetta is was a breakfast treat, we didn’t have it all the time and usually only in the wintertime.

This is taken from Wikipedia – 

Goetta is a breakfast sausage of likely German-American origin that is popular in the greater Cincinnati area. It is primarily composed of ground meat (pork, or pork and beef) and steel-cut oats. Pronounced gétt-aa, ged-da or get-uh Americanized pronunciation, this dish probably originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati area in the 19th century.

The word “Goetta” comes from the Low German word götte.
Goetta was originally a peasant dish, meant to stretch out servings of meat over several meals to conserve money.

The modern popularity of goetta in Cincinnati has led to it being called “Cincinnati Caviar”. Glier’s Goetta, the largest commercial producer of goetta, produces more than 1,000,000 lb (450 metric tons) annually, around 99% of which is consumed locally in greater Cincinnati.

I must say I’m not a fan of Glier’s or for that fact any other brand except my Mom’s, oh and they have a Fest called Goettafest 🙂

In the Greater Cincinnati area, there have been annual celebrations since 2004 with the central theme of Goetta.

The “Original Goettafest” is an annual cultural and culinary celebration held in Covington, Kentucky (where my Grandmother grew up), just across the river from Cincinnati, Ohio. Covington has a rich heritage of German immigrants and this festival is held in MainStrasse Village, an area of Covington a few blocks from the Ohio River. 

Goetta is typically formed into small loaves, and then cut into squares and fried, often in the oil left over from browning the meats or in bacon drippings. Traditionally a breakfast food, goetta is often served with apple butter, ketchup, mustard, syrup, grape jelly, honey, or eaten by itself.

More recently, goetta has become an all purpose food eaten with any meal. New goetta products in the Cincinnati area include goetta burgers, goetta dogs, and goetta pizza.  Yes Goetta Pizza…one of our local pizza places (Newport Pizza) has a Goetta Pizza, with Goetta, fried potatoes, onions and fried eggs, there might be more on it, I can’t remember, I wanted to try it till then told me they used Glier’s and well NO 😛

Yes I come from a part German background, my Dad’s Mother was actually born in Germany and came to Covington, Ky when she was a baby.

My Mom told me that when my Grandmother would make goetta, she would roast a pork butt then grind it herself with one of those old hand grinders.  I was like what…wow!!!

We didn’t do that in our house, but I must say I think my “Mom’s” is the best, I don’t care if you follow this same recipe, I can tell her’s from anyone else, so I called on her to make this goetta.

Well she didn’t really make it she instructed me and I made it at her house.  

Now my Mom does follow the recipe on the back of the “Dorsel’s Pinhead Oatmeal” bag in some ways, but add’s Jimmy Dean’s Pork sausage.   And she makes her’s in the microwave, now you can make it on the stove or in a slow cooker too it you want.

I do apologize for the making of pictures the lighting in her kitchen was not the best. 

Ingredients 

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She uses this 5 quart glass pot

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She chops her onions (I gave them this chopper one
year for christmas, my Dad loves it!! 🙂   Add salt, pepper, onions, bay leaves

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then add oats                         then 6 cups of water give a stir add lid

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cooking in microwave for 30 minutes….stirring after 15 minutes

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this is what it looks like after 30 minutes   pork, beef & pork sausage

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Take out bay leaves, this is the tool she used to get all the meat fully incorporated 

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This is fully incorporated…cooking again for 30 minutes

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Stirring after 15 minutes again          then after 30 minutes your done

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We put it into large loaf pans, and refrigerate it for up to 2 months

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I made some small loaves too

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Now in prepation to cook it, really is to each own, I think it depends on how you were introduced to it.

My Mom likes it right after it was made (before you form it into loaves) in a bowl with a drizzle of maple syrup.

My Dad eats this way, this is the way I eat it too 🙂

Goetta, bread, butter and ketchup (Heinz Ketchup only)
                                                                 Yes I am Ketchup snob!!

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I use a non stick skillet on med       till it get brown and crispy then I add a touch of butter

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I toast my bread                        butter my bread

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then I add the crispy brown goodness!!!

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Then drizzle it with Heinz Ketchup 
usually no fork or knife is needed, just pick it up
                                                              and eat it like pizza

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But I did use a fork and knife this time  🙂

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Then it was gone and it was OOOOOO so GOOD!!!!

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This is the recipe on the back of the bag

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My Mom's Goetta

  • Difficulty: easy
  • Print

1 pound lean ground beef
1 pound lean ground pork
1 pound Jimmy Dean’s Hot Pork sausage (she prefers this brand and like it hot, I got the regular not hot and I loved it)
1 med – large onion, diced
3 bay leaves
3 tsp. salt
1/4 tsp. pepper
2 1/2 cup Dorsel’s Pinhead Oatmeal
6 cups water

To a 5 quart glass microwave pot add onion, salt, pepper, bay leaves and oatmeal, stir in water.
Cook in the microwave for 30 minutes, covered, stirring after 15 minutes, continue to cook just watching so it does not boil over, if it start to boil over just give it another stir.

After the 30 minutes add all the meat and with a potato masher mix in meat and make sure it is fully incorporated. 

Cook another 30 minutes covered in microwave again stirring after 15 minutes.

Then take mixture add it to loaf pans, packing down as you add it, chill then, and wrap with plastic wrap and foil.

Once completely chilled, slice in about 1/2 – 3/4 inch thick pieces and fry.  Serve it up with or however you like!!

And I hope the one’s of you who have never tried this will give it a try!!! Enjoy!!!