Meatballs with Pears and Goat Blue Cheese
- Energy Kcal 237
- Carbohydrates g 14.3
- of which sugars g 6
- Protein g 6.3
- Fats g 17.2
- of which saturated fat g 3.89
- Fiber g 2.7
- Cholesterol mg 52
- Sodium mg 474
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 25 min
- Makes: 10 pieces
- Cost: Average
PRESENTATION
Bringing together the best of Piedmont, Italy, these meatballs with pears really show off the region's love for mixing cheese and fruit. And you know what? The pairing of Blu di Capra—a local goat blue cheese—with sweet Pere Abate pears is, like, classic. And these ingredients get transformed into crispy croquettes, perfect for autumn finger food. Bite into one and, seriously, you get that tender, juicy middle with the sharp, tangy cheese playing off the mellow, slightly moist pear. The outside? Fried to perfection—offering a crispy bite. Can't go wrong there. It's a staple at Italian gatherings, especially during celebrations—plus, who doesn't love an excuse to try something new like these pear and blue cheese meatballs?
These goat blue cheese meatballs are a super fun twist on traditional Italian starters. In Piedmont, they’re often paired with a glass of prosecco or local aromatic wine, which is great for capturing the vibe of just relaxing with friends and enjoying good food. Some towns add toasted nuts for extra crunch, but really, the star is always that combo of golden fried coating, tender filling, and the fantastic flavor mix from the Blu di Capra and pears. The locals? They take pride in their cheeses, and using such a bold, flavorful blue cheese makes these gourmet meatballs way way different from typical recipes. The way the pear melts with the cheese gives you a memorable flavor—perfect as a party starter or just a quick snack. Meatball appetizers like these celebrate sharing, trying new things, and really enjoying the best seasonal offerings. With every bite, you’re tasting a piece of Piedmont’s rich culinary heritage, making it a great addition to any gathering. For sure.
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INGREDIENTS
- Ingredients for about 10 meatballs
- Abate Fetel pears 1.3 lbs (600 g) - (3 medium)
- Multigrain whole wheat bread 1 cup (120 g) - the crumb
- Lemon peel 1 - untreated
- Pecorino Romano PDO cheese 1.4 oz (40 g) - to grate
- Walnut kernels ¼ cup (30 g)
- Fine salt to taste
- Black pepper to taste
- Goat cheese 3.5 oz (100 g)
- for breading and frying
- Eggs 2 - medium
- Fine salt to taste
- Multigrain whole wheat bread 1.4 oz (40 g) - (only the crust)
- Rosemary to taste
- Vegetable oil to taste
How to prepare Meatballs with Pears and Goat Blue Cheese
To prepare the pear and Goat Blue meatballs, start by taking the cereal loaf: remove the crust (40 g of crust will be needed later for breading, so keep it aside) 1; cut the crumb into pieces 2 and place it in a food processor 3
grind it into a fine powder 4. Then move on to cleaning the Abate pears: peel them 5, then cut them in half and remove the seeds and core 6
Grate the pears with a fine grater 7 and collect the pulp in a sieve. Press with the back of a spoon to remove most of the water 8, then further squeeze the pulp with your hands 9 until you get a dry ball.
Transfer the pulp to a bowl and add the grated zest of an untreated lemon 10, the grated Pecorino cheese 11, salt and pepper to taste 12
Also chop the walnut kernels using the food processor but with few blade strokes to avoid releasing too much oil 13, add them to the rest of the ingredients 14, also pour in the previously ground bread crumbs 15
Knead everything by hand to obtain a fairly compact mixture 16. Take a small portion of the dough, round it between the palms of your hands, then press it in the center to create a small cavity 17 to fill with a teaspoon of Goat Blue cheese 18.
Seal each meatball to enclose the cheese, using a little more dough if necessary 19. Shape them into a round form by rolling each ball between your palms 20 and continue until all the ingredients are used up: with these quantities, you will get about 10 meatballs. Set the meatballs aside, and start preparing the breading: beat the eggs with a pinch of salt 21.
Still in the food processor, place 40 g of the reserved bread crust 22, blend it finely 23, then transfer it into a bowl and season with chopped rosemary 24
Dip each meatball in the beaten eggs 25 and then in the rosemary breadcrumbs 26. As they are ready, place the meatballs on the tray 27.
In a pan, heat plenty of seed oil; when it reaches a temperature of 338°F, measured with a kitchen thermometer, fry a few meatballs at a time to avoid excessively lowering the temperature 28; it will take about 3 minutes for them to become golden 29. Drain them on absorbent paper as you go 30, then enjoy the pear and Goat Blue meatballs as you wish, either alone or accompanied by a salad of arugula, lamb's lettuce, walnuts, fresh pears, and balsamic vinegar!