Yields or Serves:
This dish is easy to make and you’ll look like a culinary genius. Top with mozzarella cheese and garnish with chives and your family will beg you to make these stuffed tomatoes again. You need hearty beefsteak tomatoes for this recipe.
- 4 Large Beefsteak Tomatoes
- 1/2 Cup Breadcrumbs
- 1 Egg
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 4 Tablespoons Olive Oil
- 3 Tablespoon Chopped Basil
- 1 Pound Ground Lamb
- 1/2 Cup Minced Onions
- 5 Minced Garlic Cloves
- 8 Slices Mozzarella Cheese
- 2 Tablespoons Chopped Chives
- Preheat oven to 350 degrees.
- Cut 1/2 inch off tops of tomatoes and scoop out seeds and heart of tomato. Score bottom of tomatoes with an X with your knife. Set aside.
- In a medium-size sauté pan heat olive oil over a medium-high heat. Add minced onions and garlic. Cook for 2 minutes. Stir constantly. Be careful not to brown garlic too much. Remove onions and garlic with slotted spoon and transfer to small-size bowl to cool. Keep any remaining olive oil in sauté pan.
- In large-size bowl combine ground lamb, breadcrumbs, egg, chopped basil, kosher salt, and pepper. Add cooled onions and garlic. Mix well with your hands. Form into 4 large meatballs.
- In same sauté pan add meatballs and turn heat to medium-high and brown on all sides for 10 minutes. Remove from heat.
- In a shallow baking pan, lined with parchment paper, arrange tomatoes so they have a bit of room between them. Fill tomatoes with meatballs.
- Place in oven and bake for 15 minutes. Remove from oven and place 2 slices mozzarella cheese on top of tomatoes. Place back in oven and cook 5 minutes more.
- Remove from oven and gently transfer to serving platter with large spatula.
- Garnish with chives and serve.
- Serves 4
- © Victoria Hart Glavin