Fried Cheesy Avocado Meatballs

 

 

If you haven’t seen Tastemade Videos, you may be missing out on a kaleidoscope of delicious creations and nifty food ideas. These videos are put together in such a simple and quick way, they teach you recipes in minutes. When I saw the video for this recipe, I couldn’t help but drool. I LOVE avocados. They are such an amazing…fruit? Vegetable? Maybe these contested fruit/vegetables should be called something else. So henceforth I think I’ll call avocados, tomatoes, watermelon, and all the other edible fruits of plants that sit in the purgatory of food classification, fregetables! Clever, I know. X> Hehe so please enjoy this delectable fregetable creation brought to you by the genius minds behind Tastemade and tested, modified, and sussed out into words by yours truly.

 

See the original video & recipe here: https://www.tastemade.com/videos/fried-avocado

 

 

Ingredients:

 

2 or 3 ripe Avocados (depending on how fat you want your meat layer)

 

1 Egg (separated into yolk and white)

 

½ Onion (chopped)

 

200g Ground Meat of your choice

 

Panko Bread Crumbs (or blended cheerios if you happen to have those)

 

Flour (a hand full)

 

Salt (to taste)

 

Pepper (to taste)

 

Tomato Sauce/ Ketchup/ Thai Sweet Chili Sauce/ Whatever’s your favorite (optional)

 

Oil for frying

 

 

Instructions:

 

1. Cut avocados in half lengthwise. Remove avocado seeds and peel off the skin.

 

Tip: I found it’s easiest to peel from where the round stem bit is, and work your way around the avocado as you peel. Once peeled, you can put the avocados back in their skins to hold them while you work.

 

2. Fill each seed indent with cheese and put the two avocado halves back together. Again, using the avocado skins with the avocado meat inside is the easiest and least messy way to accomplish this.

 

3. In a bowl, thoroughly combine ground meat, egg yolk, onion, panko bread crumbs, salt, and pepper.

 

4. Encase the cheese stuffed avocado with the ground meat mixture.

 

5. Coat the giant meat balls with flour, then egg white and then coat with panko bread crumbs.

 

6. Transfer giant meatballs to a pre-heated pan of hot oil (enough to coat half the meatball) and fry til golden brown, flipping when necessary.

 

7. Transfer to a dish lined with paper towels to drain excess oil.

Top with your favorite sauce if desired and serve with a salad, rice, or eat as is. :)

 

*Tip: If you’re not planning on eating all the avocado meatballs in one go, skip the frying and place them on a cookie sheet in the freezer. Once thoroughly frozen, transfer to a ziplog bag and store in freezer til you’re ready to thaw them out and fry ‘em up ;)

 

 

This is my last Kicchiri Kitchen recipe submission, but I hope you enjoyed the random and hopefully simple recipes from the past year. It has been an honor to be handed the reins from Cherie Pham & Helen Yuan and be an honorary Hyogoian.

 

Wishing you all the best in the enjoyment of eating, simplicity, and life.

 

It’s been a pleasure,

 

*mandy*