Parmesan Meringue Clouds and Meatballs
This week’s supper challenge theme is “TV or movie inspired” theme. There are so many options to choose from! Who doesn’t start drooling or find their stomach rumbling when watching a good show? Its a dream come true to think food could rain from the sky, so I was inspired by the movie, “Cloudy with a Chance of Meatballs.” After all, who doesn’t love meatballs. The big question was how to make clouds?
Turns out savory meringues is not a side dish – until now! They are salty and fluffy and if you simultaneously eat the meatball and the cloud (parmesan meringue), together, my kids call this the perfect bite!!
Parmesan Meringue Clouds and Meatballs
Hope this dish reminds you of the kids movie, "Cloudy with a Chance of Meatballs!"
Equipment
- Parchment paper
- Baking sheet
- Frying pan
Ingredients
Parmesan Meringue Clouds
- 3 egg whites save egg yolks for meatballs
- 1/8 teaspoon cream of tarter
- 1 teaspoon sugar
- ¼ cup grated Parmesan Cheese
Meatballs – Yield: ~48 meatballs
- 2 lbs lean ground beef
- 1 lb ground turkey
- 1 lb hot Italian sausage meat
- 2 cloves minced garlic cloves
- 2 tablespoons minced parsley
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried cumin
- 2 eggs + 3 egg yolks from meringues
- 2/3 cup dried ground breadcrumbs
- 6 tablespoons grated parmesan cheese
- ½ cup milk
Sauce
- 3 cups tomato/ pasta sauce
Instructions
Parmesan Meringue Clouds
- Lay piece of parchment paper on a baking sheet.
- With an electric mixer and clean medium bowl, whip egg whites and cream of tarter until soft peaks.
- Add sugar and whip eggs to stiff peaks.
- Sprinkle parmesan cheese and gently fold into meringue, (avoid deflating the bubbles)
- Use two spoons to scoop onto a parchment laid baking sheet. No need to form into any shape, the difference in shape (and size) makes it look like a cloud.
- Bake at 300F until golden on the edges, about 25 minutes.
Meatballs
- In a large bowl, mix all ingredients for meatballs with your hands or rubber spatula.
- Wrap with plastic wrap and place into fridge for flavors to meld for at least 30 minutes up to 1 day.
- Scoop 1/4 cup rounds of meat and roll onto baking sheet. Alternatively, I used an ice cream scoop and large tablespoon to round the meatballs.
- On medium heat and a large non-stick frying pan, cook meatballs on one side until brown and place lid on frying pan to cook the meatballs for about 5 minutes. Roll onto another side to brown and continue to rotate. Takes about 10-15 minutes to brown and cook a batch of meatballs until internal temperature is 145F.
- Cook another batch of meatballs until complete,
Final Plate Assembly
- Warm pasta sauce and ladle into the middle of a plate or large bowl.
- Lay 4-5 meatballs in the center of the dish.
- Lay 3-4 parmesan meringues on top of the tomato/ pasta sauce.