Just a week after returning from my cooking on the boat adventure I have another challenge lined up, as we are participating in the gay pride canal parade in Amsterdam this Saturday and that requires a lot of preparation. As a result, I’m not cooking very elaborately this week and nothing that I haven’t blogged about before. I had some leftover lamb and eggplant ravioli stuffing in my freezer, and since I prefer to make the stuffing fresh when making ravioli for guests, I decided to turn the stuffing into meatballs by breading and frying them. This turned out great: the outside of the meatballs is nicely crispy, whereas the inside is very soft and juicy and tasty. These meatballs are so good, it would be worth making the stuffing just to prepare them.
Before I tell you what I did, here is one final picture from my boat trip.
Since I was on the boat almost constantly for those 10 days, I never had a good opportunity to take a picture from the outside. Now that we’re all back everyone is sharing the photos they took, and I really love this one. The kitchen that I showed in my previous post was situated in the shack with the blue roof. We’ve had amazingly good weather and it was a great trip. After what I already told you about in the previous posts, I also served Dutch nasi goreng with chicken satay and hot smoked salmon.
350 grams (1 1/2 cups) lamb-eggplant ravioli stuffing
8 Tbsp breadcrumbs
1 1/2 Tbsp minced fresh rosemary
4 Tbsp freshly grated parmigiano reggiano or aged pecorino
1 egg, beaten
olive oil for frying