Tiny New York Kitchen: Lamb Stuffed Tomatoes

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By Victoria Hart Glavin of Tiny New York Kitchen

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 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  • One egg
  • 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

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.