MEATBALLS ARRABIATTA IN MINI FILLO SHELLS

Courtesy of Adam Roush, Executive Chef, Trombino’s Bistro Italiano, Albuquerque, NM

Ingredients

12 oz. Ground beef
6 oz. Hot Italian sausage
1 oz. Italian breadcrumbs
2 each Egg
0.125 oz. Salt & pepper
1 oz. Olive oil
2 oz. Garlic, minced
4 oz. White onion, minced
0.25 oz. Chili flake
64 oz. Peeled chunky tomatoes
4 oz. Provolone cheese
45 Athens Mini Fillo Shells

Combine beef, sausage, breadcrumbs, eggs and salt and pepper, mix well. Form the mixture into 45 mini meatballs. Place meatballs on a sheet tray and bake at 350ºF for 20 minutes or until the meatballs are cooked through.

In a saucepot, heat the olive oil, and sweat the garlic and onions. Once they are translucent, add the chili flake. When the chili flake has just become fragrant, add the tomatoes. Bring to a low simmer for 20 minutes. 

Cut each provolone slice into 2, 1 ½ -inch rounds. To assemble, place one meatball per shell and top with sauce. Then top each meatball with a slice of cheese. Place under the broiler until cheese has melted. Serve immediately.