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Recipes for dishes, especially, meatballs, that are "hollow" ?

The Dairy Queen Jan 26, 2009 04:42 PM

Hi there, long story, but can you think of a way to make Swedish meatballs that are hollow? Any other recipes for foods that are "hollow" at the center? But, of course, delicious?

It's for a theme party...

Thank you so much!


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  1. coastie RE: The Dairy Queen Jan 26, 2009 04:58 PM

    im kind of stuck on the meatball......a great hollow food is souffled potatoes, Cut super thin. soak in cold water. blanch at about 300 i think , and then fry again at 350 they puff open and are yummy.
    Mochi puffs up hollow when cooked - but kind of needs something in the hollow.
    chocolate could make yummy hollow treats.....

    1. lupaglupa RE: The Dairy Queen Jan 26, 2009 04:58 PM

      Good challenge TDQ! The first thing that sprung to my mind was Chicken Kiev - you know how the cold butter melts inside during cooking and leaves a gap? Could you form a meatball around a square of butter, then make a small puncture that would let the (post cooking) butter leak out? You might have to experiment with how thick the wall around the butter would be.

      Other hollow foods - gougeres, rolled (unfilled) cookies, hmm.. that's all I have on the tip of my imagination right now. Wonder what you could do with an apple corer ;)

      1. The Dairy Queen RE: The Dairy Queen Jan 26, 2009 05:01 PM

        Great ideas so far, thank you. Funny thought about putting butter in the center of a meatball and letting it leak out. I googled (for the heck of it) on "hollow meatballs" and found someone's blog entry saying she'd tried to do a Rachel Ray "cheese-stuffed" meatball recipe and the cheese had leaked out, leaving hollow meatballs. Could be interesting to try it with butter!

        EDIT--oooh, if it were hollow, I wonder if you could inject a little lingonberry sauce into the inside... Like an inside out Swedish meatball.


        23 Replies
        1. re: The Dairy Queen
          lupaglupa RE: The Dairy Queen Jan 26, 2009 05:18 PM

          I've made inside out carrot cake cokies with the icing inside - why not inside out meatballs!

          When Iwas a kid I made candles at summer camp by pouring hot wax over ice cubes - the wax set up quickly around the ice, then the ice melted and left holes. Wonder if there's a food idea there?

          By the way - what's the theme?

          1. re: lupaglupa
            alkapal RE: lupaglupa Jan 28, 2009 03:36 AM

            inside out carrot cake cookies?

            must. have. recipe.......

            pretty please, lupaglupa!

            1. re: lupaglupa
              The Dairy Queen RE: lupaglupa Jan 28, 2009 06:35 AM

              Sorry, I didn't see your post before asking what the theme is. Well, it's hard to describe because it's based on an inside joke, but, loosely, the theme is Swedish+Hollow. Usually, I would expect to play off one or the other, but if I can play off both, that would be the best.


              1. re: The Dairy Queen
                chowser RE: The Dairy Queen Jan 28, 2009 06:48 AM

                What about ebelskivers? Aren't they Swedish? They're filled, not quite hollow. Spettekaka? I have no idea how it's made, though.

                1. re: chowser
                  The Dairy Queen RE: chowser Jan 28, 2009 06:53 AM

                  I think they are Danish or Norwegian, depending on how you spell it. :) But, that's a great idea!

                  I shall have a look at Spettekaka.


                  1. re: chowser
                    The Dairy Queen RE: chowser Jan 28, 2009 07:02 AM

                    Wow, the Spettekaka looks fascinating! http://www.the-cookie-jar.com/SWEDISH... I'm not sure I have the special equipment, though!


                    1. re: The Dairy Queen
                      MMRuth RE: The Dairy Queen Jan 28, 2009 07:06 AM

                      We used to have those when I was a child living in Sweden. However, my recollection is that they really weren't that delicious - sweet, but not rave worthy.

                      1. re: MMRuth
                        The Dairy Queen RE: MMRuth Jan 28, 2009 07:07 AM

                        Ah, good to know. My real worry is that it won't transport and serve well. It sounds like it's rather delicate and the conditions under which we'll be serving may be rather rugged. (We're not even sure yet if we'll have electricity!)


                  2. re: The Dairy Queen
                    lupaglupa RE: The Dairy Queen Jan 28, 2009 12:14 PM

                    I had been kicking around the idea of cookies shaped like fortune cookies but with no fortune. Could you shape s swedish gingersnap that way? A Swedish mis-fortune cookie!

                    1. re: lupaglupa
                      The Dairy Queen RE: lupaglupa Jan 28, 2009 12:15 PM

                      HAHAHAHA! Now, that's funny and clever.


                      1. re: lupaglupa
                        chowser RE: lupaglupa Jan 28, 2009 12:43 PM

                        That would be good! It would be like a Swedish brandy snap if you made it cylindrical.

                        How about a Swedish princess cake with holes in the cake? It would be easy to do with the marzipan frosting.

                        1. re: chowser
                          The Dairy Queen RE: chowser Jan 28, 2009 12:48 PM

                          Now I must look up Swedish Princess Cake to see what that is! Sounds lovely.

                          I have to say, though, we are pretty sold on the inside-out meatballs for the time being...


                          1. re: The Dairy Queen
                            chowser RE: The Dairy Queen Jan 28, 2009 12:55 PM

                            Sorry, my knowledge of Swedish food sadly comes from IKEA. I do want to make the inside out meatballs. I have ground beef defrosting now.

                            1. re: chowser
                              The Dairy Queen RE: chowser Jan 28, 2009 01:04 PM

                              HA! Actually, you had a lot of Swedish ideas! More than I came up with on my own.

                              I can't wait to hear how your inside out meatballs turn out. I have lingonberry jam "pre-freezing" in the freezer right now. I hope to scoop it all out into balls with a melon-baller and then freeze those.

                              Then, tomorrow night, I was thinking I could try two variations--one with just frozen lingonberry jam balls at the center and another where I roll wrap a slice of cream cheese around the frozen jam ball and put that at the center.


                              1. re: The Dairy Queen
                                lupaglupa RE: The Dairy Queen Jan 28, 2009 01:55 PM

                                Oh and then - sigh - you'll have to force yourself to try one. Or two. Or three ;)

                                1. re: lupaglupa
                                  The Dairy Queen RE: lupaglupa Jan 28, 2009 03:20 PM

                                  I know! I'm really excited to try them!


                      2. re: The Dairy Queen
                        BobB RE: The Dairy Queen Jan 29, 2009 07:40 AM

                        What about wrapping herring fillets around something to shape them into a ring, securing them with a toothpick, then removing the center item? That gets you ring hollow, albeit not sphere hollow.

                        1. re: BobB
                          karykat RE: BobB Jan 29, 2009 10:28 AM

                          Or you could take herring fillets or other fish that might be scandinavian and put in a ramekin to shape them so there is a hole in the middle.

                          I think I've cooked fish that way before with something in the middle (a sauce or something).

                    2. re: The Dairy Queen
                      coastie RE: The Dairy Queen Jan 26, 2009 05:28 PM

                      so it can be hollow and filled ??? let us know that really expands the options

                      1. re: coastie
                        The Dairy Queen RE: coastie Jan 27, 2009 01:38 AM

                        I want the primary impression (aside from deliciousness) to be that this food is hollow, perhaps unexpectedly so. In the case of an inside out Swedish meatball, I would want it to be mostly hollow, with just a bit sauce inside. I wouldn't want to overfill it because I wouldn't want it to be too hot or messy, or not hollow enough!


                      2. re: The Dairy Queen
                        Caitlin McGrath RE: The Dairy Queen Jan 26, 2009 07:29 PM

                        The sauce won't be cold, but you can make inside-out meatballs by cooking them with the sauce in the center. Form the meatball, then form a deep well in the center with your finger or thumb (depending on meatball size). Put some lingonberry sauce in the well, but don't fill it very full, then pinch meat thoroughly shut around it. Be sure not to make the meatball's walls too thin.

                        1. re: Caitlin McGrath
                          The Dairy Queen RE: Caitlin McGrath Jan 27, 2009 01:45 AM

                          Interesting idea! Thank you!


                        2. re: The Dairy Queen
                          Katie Nell RE: The Dairy Queen Jan 28, 2009 06:00 AM

                          My dad has made cheese stuffed meatballs my whole life... he just uses whatever cheese he has on hand. Sometimes it leaks out, sometimes not- either way, it's good!

                        3. a
                          adamshoe RE: The Dairy Queen Jan 26, 2009 05:17 PM

                          Popovers!!! Bagels ;) , might have to some molecular gastronomy for the meatballs. What about rolling the really cold meat around an ice cube or a small chunk of frozen chix stock?

                          1 Reply
                          1. re: adamshoe
                            The Dairy Queen RE: adamshoe Jan 27, 2009 01:43 AM

                            I like this idea of putting an ice cube in the middle... Must try that!


                          2. f
                            fern RE: The Dairy Queen Jan 26, 2009 05:22 PM

                            Would a crown roast count?

                            1 Reply
                            1. re: fern
                              The Dairy Queen RE: fern Jan 27, 2009 01:40 AM

                              Good thinking, although, this would be more for a pot-luck type situation. It will be serious challenge to keep the food warm. Anything that I want to be warm will have to be in a crock-pot.


                            2. Boccone Dolce RE: The Dairy Queen Jan 26, 2009 05:31 PM

                              I want hollow stuff to party with! I've been sitting here trying to figure this out. I keep thinking of that old arts & crafts project where you blow up the balloon, and drape pieces of glue soaked string all around it, and let it dry, then POP the balloon and you've got a really slick ball of string...
                              Somehow I keep coming back to BACON draped on things. (must be the chow ad to the right of this text box!) But how?!? I'm starting to get a migraine. Still thinkin..

                              7 Replies
                              1. re: Boccone Dolce
                                jaykayen RE: Boccone Dolce Jan 26, 2009 06:30 PM

                                you can weave bacon on the backs of a muffin tray.


                                1. re: jaykayen
                                  The Dairy Queen RE: jaykayen Jan 27, 2009 01:44 AM

                                  Thanks for the link--those bacon baskets are so unexpectedly pretty!


                                  1. re: jaykayen
                                    Boccone Dolce RE: jaykayen Jan 27, 2009 02:56 AM

                                    Yes!!!!!! Excellent!

                                  2. re: Boccone Dolce
                                    Caitlin McGrath RE: Boccone Dolce Jan 26, 2009 07:31 PM

                                    You can do the balloon trick with chocolate - pop balloon after chocolate sets. Usually done to make chocolate bowls.

                                    1. re: Caitlin McGrath
                                      The Dairy Queen RE: Caitlin McGrath Jan 27, 2009 01:54 AM

                                      Neat idea! I wonder how small you can get the balloon-removal hole...


                                      1. re: The Dairy Queen
                                        chowser RE: The Dairy Queen Jan 27, 2009 05:52 AM

                                        If you want a hollow ball of chocolate, just make two halves and put together w/ melted chocolate. Use something like a golf ball or ping pong ball.

                                      2. re: Caitlin McGrath
                                        Veggo RE: Caitlin McGrath Jan 27, 2009 11:26 AM

                                        I have seen the balloon trick work with a LOT of whipped cream shaped into a cake, and then dressed up with the usual cakey fru-fru stuff. Have a nice, sharp nice for that first slice, then stand back. This is only for really good friends.

                                    2. s
                                      sbgirl RE: The Dairy Queen Jan 26, 2009 06:06 PM

                                      I've had gound meat wrapped and cooked aroung a skewer or kabob before - what if you took the ground meat mixture, wrapped/formed it around something like a wooden dowel or wooden spoon (all WELL soaked beforehand) and grilled them? The meat may stick - wonder if you could wrap the dowel w/non-stick foil first!?! Hmmmm - this is intriguing. Please tell us what you (and others) ended up making.

                                      Or you could cook them and then use a melon baller to hollow out. or an apple corer.

                                      2 Replies
                                      1. re: sbgirl
                                        paulj RE: sbgirl Jan 26, 2009 07:27 PM

                                        You can buy Japanese fish cake that has been formed around a rod, creating a hollow tube. An Oden soup pack often includes one or more. Some of the round fish balls are also stuffed, whether with a bit of burdock, or a dab of fish roe, or some other unidentifiable paste.

                                        1. re: paulj
                                          The Dairy Queen RE: paulj Jan 27, 2009 02:13 AM

                                          Hmmm...interesting! I also like the mellon baller idea...


                                      2. k
                                        kobetobiko RE: The Dairy Queen Jan 26, 2009 07:09 PM

                                        Is donuts consider as hollow?

                                        Also the cream puff dessert, without the cream, or cheese gougere

                                        What about all the "hollow" pasta, like macaroni, buctini, rigatoni, cannelloni, etc.

                                        Squid head after you clean it will be hollow. It can be cut into rings if you consider that hollow.

                                        You can hollow out squash or melon and pumpkin and then "seal" back together (just use toothpicks) :P

                                        Lotus roots have small hollow holes inside

                                        Remove the cord of pineapple and it's hollow!

                                        Kinder's eggs are hollow :D

                                        WIll post when more ideas come up!

                                        5 Replies
                                        1. re: kobetobiko
                                          The Dairy Queen RE: kobetobiko Jan 27, 2009 01:53 AM

                                          I was thinking maybe a cream puff or profiterole type thing, but, would it be tasty enough without the filling?


                                          1. re: The Dairy Queen
                                            karykat RE: The Dairy Queen Jan 27, 2009 09:53 AM

                                            You could serve the filling on the side?

                                            The Zuni book has a gougere recipe that we just used and liked.

                                            The Tea House (St. Paul) has those little steamed pastries filled with some meat and hot broth. You're supposed to make a hole in them to let the broth flow out. THEN it's hollow. Those would be very tricky to make I imagine but it's a concept: something that starts out filled and ends up hollow before you finish it.

                                            1. re: karykat
                                              The Dairy Queen RE: karykat Jan 27, 2009 11:08 AM

                                              More great ideas, thank you!

                                              karykat, do you mean soup dumplings? Xiaolongbao? Mmmmm wouldn't those be good!


                                              1. re: The Dairy Queen
                                                karykat RE: The Dairy Queen Jan 27, 2009 01:00 PM

                                                Yes, exactly so. (Hard to make, I imagine.)

                                            2. re: The Dairy Queen
                                              chowser RE: The Dairy Queen Jan 27, 2009 10:45 AM

                                              You could do gougere or even yorkshire pudding.

                                          2. chowser RE: The Dairy Queen Jan 27, 2009 05:49 AM

                                            You could try by semi freezing the lingonberry sauce, make little balls with it, then freeze those. Shape the meatballs around them and bake or fry. I've never done it but it seems like that would work.

                                            31 Replies
                                            1. re: chowser
                                              gourmet wife RE: chowser Jan 27, 2009 12:23 PM

                                              Ready made fried tofu puffs are hollow. They're great to cook with because they absorb all the sauce or soup of the recipe. An example is laksa, I love how the puffs take on the soupy goodness.

                                              1. re: chowser
                                                The Dairy Queen RE: chowser Jan 27, 2009 01:08 PM

                                                Okay, I'm leaning towards the Swedish Meatballs, but hollow. Can you think of a way to fill them with the cream sauce/gravy instead of the lingonberry sauce? After reflection, I think the cream sauce is more essential to Swedish Meatballs than the lingonberry sauce is...


                                                1. re: The Dairy Queen
                                                  lupaglupa RE: The Dairy Queen Jan 27, 2009 04:21 PM

                                                  You could make it with cream cheese instead of sour cream, chill the mixture and scoop little balls of it, then roll it in the meat mix. If the filling leaks out into the serving dish it would form the sauce.

                                                  1. re: lupaglupa
                                                    The Dairy Queen RE: lupaglupa Jan 28, 2009 03:09 AM

                                                    Funny, I was thinking cream cheese might work, too!


                                                  2. re: The Dairy Queen
                                                    chowser RE: The Dairy Queen Jan 27, 2009 06:18 PM

                                                    I'm wondering if you could do the same thing w/ gravy, make balls w/ frozen (not too frozen) gravy and then freeze until firm. I think this would be a fun food. If it's a snow day tomorrow, I'll give it a try. I'd probably add a little lingonberry jam in the middle, if possible (don't have any at home but do have cranberries that I might be able to gel). What about using gelled stock that's strong, along the idea of the xiao long bao?

                                                    Another idea of hollow foods could be manicotti, cannoli, brandy snaps. You could easily leave brandy snaps unfilled, with run whipped cream on the side.

                                                    1. re: chowser
                                                      The Dairy Queen RE: chowser Jan 28, 2009 03:10 AM

                                                      I love the idea of both jam and gravy in the center.


                                                    2. re: The Dairy Queen
                                                      MMRuth RE: The Dairy Queen Jan 28, 2009 07:08 AM

                                                      Actually, I think the lingonberry is crucial too - and for me, more crucial than the sauce. I always serve them with lingonberry sauce, but only sometimes make the gravy. And that idea about freezing little balls of lingoberry sauce is nothing short of brilliant! I'll peruse through the two Swedish cookbooks I have.

                                                      You could also make gravlax, and somehow serve the slices in "rolls" so that the inside was hollow. Same with herring.

                                                      1. re: MMRuth
                                                        The Dairy Queen RE: MMRuth Jan 28, 2009 07:14 AM

                                                        MMRuth--great feedback, thank you. On the occasions that you serve with both lingonberry and the gravy, do people eat the meatballs with both? Or, do they choose just one or the other?


                                                        1. re: The Dairy Queen
                                                          MMRuth RE: The Dairy Queen Jan 28, 2009 07:16 AM

                                                          People eat both. They are delicious together, but sometimes I'm either too lazy to make the gravy, or think that we don't need the extra calories. The ones I make are very moist and tender, and I saute them in butter, so the outside is browned but moist as well. I may have posted the recipe here - happy to look for it or post it.

                                                          1. re: MMRuth
                                                            The Dairy Queen RE: MMRuth Jan 28, 2009 07:24 AM

                                                            I would love your recipe, if you think it would work with the frozen lingonberry center.

                                                            Here's another question (and I know this is a crazy one), but I'm not sure we're going to have electricity. I had been planning on bringing the meatballs in a crock-pot to keep them warm, but in the event of no electricity, would the meatballs be good cold? Esp with they were "stuffed" with cream cheese and/or lingonberry?

                                                            If not and we don't have electricity, I may have to revert back to the herring idea or something...


                                                            1. re: The Dairy Queen
                                                              harryharry RE: The Dairy Queen Jan 28, 2009 04:00 PM

                                                              Do you think that if you put a cube of frozen butter in the middle it would be absorbed into the meat as it cooks - then they would truly be hollow - if you do any kind of filling, try not to pile them too high, as the weight will crush the meatballs on the bottom layers.

                                                              Or if you do the lingonberry filling, the gravy would be great as a dip.

                                                              1. re: harryharry
                                                                The Dairy Queen RE: harryharry Jan 28, 2009 04:41 PM

                                                                All excellent points, thank you. I shall perhaps try the butter thing, too, during my trial run.


                                                                1. re: The Dairy Queen
                                                                  lupaglupa RE: The Dairy Queen Jan 29, 2009 08:44 AM

                                                                  The only downside to butter that I can think of is that if you don't have power the butter will harden on the meatballs and make them a bit greasy.

                                                                  1. re: lupaglupa
                                                                    The Dairy Queen RE: lupaglupa Jan 29, 2009 09:09 AM

                                                                    Ooohhh...good point.


                                                              2. re: The Dairy Queen
                                                                MMRuth RE: The Dairy Queen Jan 29, 2009 11:24 AM

                                                                I've bought the ingredients to make these meatballs for dinner tomorrow night, and will try some with the lingonberry sauce in the middle.

                                                                1. re: MMRuth
                                                                  The Dairy Queen RE: MMRuth Jan 29, 2009 12:30 PM

                                                                  Oh yay! I can't wait! I scooped some lingonberry jelly out of a jar and into a tupperware container and put it in the freezer last night before I went to bed. Then, this morning, I used a melon-baller to scoop out little balls of jam onto some aluminum foil (the pre-frozen jam and the melon baller trick worked like a dream). Also, some balls of cream cheese. I put the whole works on a cookie sheet and into the freezer with the hope of trialing some meatballs tonight or tomorrow night.

                                                                  One word of caution--aluminum foil was a bad choice as I think it conducts heat and therefore accelerated the melting of the jam balls before I could get them in the freezer. I should have used wax paper instead. And worked more quickly as they were starting to lose their ball shape and spread out a little...


                                                                  1. re: The Dairy Queen
                                                                    MMRuth RE: The Dairy Queen Jan 30, 2009 04:16 AM

                                                                    I've got some freezing in a glass lined ramekin. I think I'm just going to cut out cubes of the jam, and then wrap the meat around it. Will report back.

                                                                    1. re: MMRuth
                                                                      chowser RE: MMRuth Jan 30, 2009 02:17 PM

                                                                      Eureka! I just did these and they're great. Mini muffin tins are the way to go. I froze the gravy (leftover from short ribs) until it was frozen but not too hard to scoop. I made little balls at first and then put each in a mini muffin tin. But, then I realized you don't need perfect ball shaped gravy so I just put little teaspoons of them in each tin. I topped w/ a dollop of jam because I don't have lingonberry sauce. I decided I didn't want that much jam to make a ball. Froze the trays ( I didn't spray because they were nonstick but in hindsight I would have because they did stick a little--not a big problem, I just let it sit out a little and defrost). Then I made MMRuth's swedish meatball recipe from the other thread. I wrapped meatloaf mix around each ball and put it in the muffin tin, about 2" balls. Baked 450 for 20 minutes. These will be great dinner surprises.

                                                                      1. re: chowser
                                                                        MMRuth RE: chowser Jan 30, 2009 04:00 PM

                                                                        The idea of cooking them in the oven is really smart. I made the meatballs for dinner, but earlier in the day experimented a bit with putting little frozen cubes of lingonberry jam in the meatballs, and the process of sauteeing them caused a little of the jam to leak - photos tomorrow.

                                                                        I hope you enjoy the meatballs themselves - I just love them. Served them with a cucumber salad and Jansson's Temptation.

                                                                        1. re: MMRuth
                                                                          karykat RE: MMRuth Jan 30, 2009 07:46 PM

                                                                          You guys are an inspiration! There is no challenge you will not take on. Bravo!

                                                                        2. re: chowser
                                                                          The Dairy Queen RE: chowser Jan 30, 2009 04:05 PM

                                                                          OMG! Chowser, that is wonderful. Thank you for reporting back. So great! It turns out that everyone is doing Swedish meatballs for this party, so we're switching to something else (I'm going to do a take off of the bacon hollow thing), but I still want to do the meatballs, maybe this weekend. I love the oven idea as I was worried the meatballs might break up as MMRuth said they were really soft.

                                                                          MMRuth, I can't wait to see your photos.


                                                                          1. re: chowser
                                                                            The Dairy Queen RE: chowser Feb 2, 2009 03:20 AM

                                                                            Okay, here's my report on the inside out Swedish meatballs. Lingonberry jam filling thumbs way up; cream cheese filling, meh.

                                                                            I started by scooping the lingonberry jam into a tupperware container and putting it in the freezer overnight. The next morning, I used a melon-baller to scoop out half balls of lingonberry jam onto a foiled-lined cookie sheet (wax paper would have been better, I think), which I put into the freezer. I also scooped out and frozen some balls of cream cheese.

                                                                            A day or two later, I mixed up a batch of MMRuth's Swedish meatballs http://chowhound.chow.com/topics/2827... I formed each meatball, then opened a pocket inside the meatball with my thumb, inserted the jam or the cream cheese (and, for 1 or 2 meatballs, some of each) then closed the meatball around it. I think we ended up with about a dozen 2'' meatballs.

                                                                            I plopped them into silicone muffin cups, which I placed on a cookie sheet and used chowser's baking method (at 450 for 20 minutes).

                                                                            We liked the lingonberry-stuffed meatballs a lot. The cream cheese didn't seem like the right flavor match. Some of the cream cheese leaked out and each of the cc meatballs seemed to be boiling in its own cream cheese bath. I would definitely do the lingonberry ones again, and definitely must try chowsers gravy stuffed meatballs.

                                                                            But, now that I've tried these lingonberry meatballs, I really want to try turkey meatballs stuffed with cranberry sauce. MMRuth and Chowser, do you think that would work? My biggest concern, of course, would be making sure the turkey was adequately cooked.


                                                                            1. re: The Dairy Queen
                                                                              MMRuth RE: The Dairy Queen Feb 2, 2009 03:24 AM

                                                                              I think that would work. Here are photos of my attempts. I froze the lingonberry jam in a glass ramekin, then cut up small squares of it, that I stuffed into a hole in the meatball. I also tried scooping out two dabs of meat, putting the square in the middle and then rolling up the meatball, but the former method seemed to work better. I usually do roll the meatballs in a little flour, which I didn't do for this experiment, and I do think it would help seal in the jam better.

                                                                              1. re: MMRuth
                                                                                The Dairy Queen RE: MMRuth Feb 2, 2009 03:42 AM

                                                                                Thanks for the photos. That's about how mine, looked, too. Do you remember how many meatballs you ended up with? I saw the flour comment in your meatball recipe, but ignored it for some reason. I, too, think I would try it next time.


                                                                                1. re: The Dairy Queen
                                                                                  MMRuth RE: The Dairy Queen Feb 2, 2009 03:54 AM

                                                                                  I did count them at the time - maybe a little more than two dozen? Mine were about 2 T of meat each. Here's a photo of the ones we had for dinner, as well as the Jansson's Temptation that I served with them.

                                                                                  1. re: MMRuth
                                                                                    The Dairy Queen RE: MMRuth Feb 2, 2009 04:08 AM

                                                                                    Oh my! My meatballs must have been twice as big as yours! Maybe I should employ your freezing and slicing the lingonberry method (rather than the melon-baller method) so I can scale the meatballs down...

                                                                                    P.S. That Jansson's Temptation looks... very tempting!


                                                                                2. re: MMRuth
                                                                                  chowser RE: MMRuth Feb 2, 2009 04:40 AM

                                                                                  Those are similiar to what mine looked like. I wish I had taken pictures. With the mini muffin tins, mine were all round. Also, since I used mostly gravy so when they were cut, the gravy oozed out and you could see the hollowness of the meatballs. If I were to do it again, I'd cook the meatballs in the muffin tins but take them out, put them on a cookie tray upside down and finish cooking. The top of the muffin meatballs had a nice meatball crunch but the part below were soft. Not bad but like a meatloaf would be. To roll, I took a meat, rolled it into a round, flattened and then wrapped the center in it, the way you'd roll a filled cookie dough. I didn't have any leaking but I did have big meatballs.

                                                                                  1. re: chowser
                                                                                    MMRuth RE: chowser Feb 2, 2009 04:51 AM

                                                                                    I forgot to mention that I sauteed mine in butter in a skillet.

                                                                                    1. re: chowser
                                                                                      The Dairy Queen RE: chowser Feb 2, 2009 05:21 AM

                                                                                      Chowser, approximately how many meatballs did you end up with?


                                                                                      1. re: The Dairy Queen
                                                                                        chowser RE: The Dairy Queen Feb 2, 2009 08:29 AM

                                                                                        I made a dozen stuffed and about 1 1/2 dozens regular. I don't measure precisely when I make things like meatballs, though, so even the meat was whatever the package had.

                                                                                        1. re: chowser
                                                                                          The Dairy Queen RE: chowser Feb 2, 2009 08:32 AM

                                                                                          Ah, you're one of those non-precise-measurers! I aspire to someday be a confident enough cook to be able to cook more intuitively!


                                                            2. Caroline1 RE: The Dairy Queen Jan 27, 2009 07:21 PM

                                                              Hollow food? hmmmm... You're not concerned that eating a meal of hollow food will leave you with an empty feeling? '-) Okay, I'll try to help you play your game.

                                                              There is an old Turkish recipes called icli kofta in which a shell of meat and bulgur is filled with chopped meat and walnuts, then either fried or boiled. If you don't make the shell walls too thin, you could probably make hollow meat balls with it. Here's a recipe I found on line that gives lots of instructions for making the shell: http://www.turkishcookbook.com/2006/1...
                                                              Be sure to click on the (picture) links for photos on technique. When I make mine, I make them round instead of football shaped, and I boil them in a broth with a small amount of filling in them. I was taught that if they don't rattle when shaken after boiling, they're not made right. I serve them with a walnut sauce. You might be able to adapt your Swedish meatball recipe so it will cook hollow by adding fine bulgur to it.

                                                              As for other hollow foods, there are pitted olives, chocolate Easter bunnies, and cookie "cigarettes" in the ready made foods. For home made, it just depends on how much work you want to put ino it. The pastry chef at The French Laundry (I think it's the French Laundry) makes an incredible dessert by blowing paper thin molten sugar baloons, then filling them with a light airy creamy filling that people go nuts over. If you're naturally good at glass blowing, you could just blow some melted sugar balloons and forget about filling them.

                                                              Or you could do a "deconstruction" of Peking duck. Instead of blowing up the skin with the duck inside before cooking, you could just take large sections of duck (or any poultry) skin, gather it up in an "empty bag" sort of arrangement, use a bicycle pump to fill it with air, tie it off tighttly with kitchen string so it won't deflate, then deep fat fry it until crispy.

                                                              If you can find whole fresh sea urchin, after you cut out the beak, they are certainly hollow. The prized edible parts that are sold as "uni" are really the egg sacks that adhere to the inside of the round shell in strips. We used to eat them straight out of the ocean, remove the beak, wash out the insides with ocean water, then scoop the good stuff out of the ball shaped "shell" with a spoon. If you remove the spikes, a whole sea urchin is a strangely attractive round hollow ball of a critter. I suspect you'd have to live near an ocean and catch them yourself to get whole sea urchin though. But you might check you local Asian markets... Just a thought.

                                                              You could also make hollow ravioli by sealing the edges of a pasta with a drinking straw in place to inflate the finished ravioli, then carefully slide out the straw and seal the ravioli baloon with a bit of egg white before boiling or steaming.

                                                              The Chinese "soup dumplings" aren't really hollow since they have soup (and a bit of filling) inside them. You make them the same way you would make a filled Chinese dumpling using a wonton wrapper, but instead of a solid filling, you use highly gelatinous stock that you seal into the dumpling, then the gelatinous stock melts into a liquid soup inside the dumpling during cooking. I've also used frozen broth in the same way.

                                                              And others have already mentioned unfilled profiteroles or cream puff shells. You could make all sorts of hollow shapes using pate au choux. With popover/Yorkshire pudding batter you have to cook it in a container, so you don't have a whole lot of shape control, but they will be hollow. At least until they collapse.

                                                              And finally, depending on how literal you want to be, when it comes to vegetables, you could certainly say that snow peas are "hollow' when compared to regular peas. Or maybe they're just "empty." That's different than "hollow," right?

                                                              So after this party of hollow/empty food, are you going to have another party of just fillings? Here's hoping your hollow party is a great success...!

                                                              1. s
                                                                somervilleoldtimer RE: The Dairy Queen Jan 28, 2009 05:31 AM

                                                                How about meringue shells baked over bowls? Or maybe even dried out in the oven at such a low temperature that it doesn't melt the balloons inside?
                                                                Blown eggs filled with ganache or something else.
                                                                Hollowed-out orange or tangerine shells.
                                                                Shells! Clam shells filled and closed again.

                                                                1. Morganna RE: The Dairy Queen Jan 28, 2009 06:17 AM

                                                                  Pita bread

                                                                  1. MMRuth RE: The Dairy Queen Jan 28, 2009 07:43 AM

                                                                    I perused two cookbooks and came up with a couple of other ideas:

                                                                    Fat Tuesday Buns - which it says are sometimes hollowed out, then filled witha mixture of whipped cream, crumbs and almond paste.

                                                                    Cabbage Rolls

                                                                    Beef Roulades (slices of beef wrapped around anchovy and chopped onion)

                                                                    Swedish pancakes that are rolled up,, and served with fruit/fruit preserves and/or ice cream.

                                                                    Coffee bread shaped into a ring.

                                                                    Oven pancake (Aeggekage/Pannekake) - puffs up in the oven

                                                                    Santa Lucia Wreath (safron bread)

                                                                    Almond Wreath Cake (looks v. complicated)

                                                                    Swedish Filbert Cake (baked in a tube pan)

                                                                    Salmon Pate (chilled in a ring mold)

                                                                    Cardamom Cream Cake (baked in a tube pan - I've made this, easy and delicious)

                                                                    Smoked Reindeer Leg or Beef Spirals - spread slices of meat with mustard/sour cream mix, twirl or twist into spirals.

                                                                    1 Reply
                                                                    1. re: MMRuth
                                                                      The Dairy Queen RE: MMRuth Jan 28, 2009 07:49 AM

                                                                      The salmon pate or smoked reindeer leg sound like great options if we don't have electricity!


                                                                    2. l
                                                                      Lisbet RE: The Dairy Queen Jan 28, 2009 07:45 AM

                                                                      *This thread makes me smile*....it evokes memories of my youth, when I was just out of high school......I took a Summer job in the local drug store behind the soda fountain counter. (Remember the "good ol' days" when every small town drug store had a soda fountain up front???)

                                                                      My "Scrooge-like" boss gave me a "dressing-down" for not making hollow balls for the icecream cones....and that by making the balls solid cream, I was "giving" too much profit away! LOL

                                                                      1 Reply
                                                                      1. re: Lisbet
                                                                        The Dairy Queen RE: Lisbet Jan 28, 2009 12:03 PM

                                                                        That's a sweet story. I think ice cream, no matter how hollow, might be rather unpopular for this Minnesota-in-the-coldest-part-of-winter gathering. But, if I need a lesson in making hollow cones, I will definitely give you a shout! HA!


                                                                      2. j
                                                                        jules127 RE: The Dairy Queen Jan 28, 2009 08:12 AM

                                                                        Would it still be considered hollow if you formed large meatballs around something like a well oiled cannoli mold, fried or baked them, then pulled out the mold and topped them with the sauce?

                                                                        1 Reply
                                                                        1. re: jules127
                                                                          The Dairy Queen RE: jules127 Jan 28, 2009 08:20 AM

                                                                          That would probably work!


                                                                        2. j
                                                                          jeanmarieok RE: The Dairy Queen Jan 28, 2009 04:58 PM

                                                                          There's a recipe where you wrap a crescent roll around a marshmallow, that's pretty hollow. And cheese puffs (pate choux) is pretty hollow.

                                                                          1. a
                                                                            another_adam RE: The Dairy Queen Jan 28, 2009 06:29 PM

                                                                            So this might be a little overboard, but I wonder if you could do something like the following: instead of trying to make the meatballs keep a spherical shape around a hole, just make "half" meatballs, or "cups", formed onto something that will hold the shape, which you can remove when they're done (all I'm coming up with at the moment is pie weights, but I think you want something bigger than that) Then, take one cup, fill it with sauce or cheese or nothing*, place a second cup on top to make a sphere. Glue it together by spreading a thin layer of loose mashed potatoes all around it (and maybe in the seam), dip in egg and breadcrumbs, and give it a quick deep fry. When it comes out, it will be a sphere, crispy on the outside, but you'll bite into it through the meatball, and on the inside, nothing!

                                                                            *Maybe you could get a "confetti" effect by sprinkling some fried parsley leaves or something in there? Maybe they'd just stick to the walls, though...

                                                                            3 Replies
                                                                            1. re: another_adam
                                                                              Caroline1 RE: another_adam Jan 29, 2009 05:16 AM

                                                                              Good basic idea, Adam, but there's one small problem. Heated air expands, and as the sealed meatballs are deep fried there's a very good chance they will pop.

                                                                              As an alternative idea, DQ, you m ight try blowing out some eggs so they're hollow, then buttering or oiling them and forming your meatballs over/around them and baking, then split them off the shell with a sharp knife and rejoin with an egg wash or a little bit of the actual meat ball mixture, then setting the "eggs" in muffin tins and rebaking a bit to make the join permanent.

                                                                              On the other hand, you can probably just make big meatballs and hollow them out with a melon baller, then plug the hole with a piped cream cheese rose. Or whatever.

                                                                              Whatever you decide, may everything turn out perfectly. And may the cabin be warm. And the electricity on!

                                                                              1. re: Caroline1
                                                                                another_adam RE: Caroline1 Jan 29, 2009 11:07 AM

                                                                                Oh yeah, good thought about the exploding! I hadn't thought about that, since I rarely deep fry things, it just seemed like a way to "set" the cement... Wouldn't do to have them filled with oil or flying around the kitchen, though...

                                                                              2. re: another_adam
                                                                                karykat RE: another_adam Jan 29, 2009 10:30 AM

                                                                                Yes. I have some metal spherical molds that would work for that.

                                                                              3. chowser RE: The Dairy Queen Jan 29, 2009 08:51 AM

                                                                                I know you've got a million ideas going but here's another one. You could do that bacon weave wrap around half a stainless steel bowl. Make two big halves. Fill with swedish meatballs, then connect the two halves. Huge hollow bacon wrap ball, filled with meatballs. It seems easy to do, too, and might raise some eyebrowns.

                                                                                1 Reply
                                                                                1. re: chowser
                                                                                  The Dairy Queen RE: chowser Jan 29, 2009 09:09 AM

                                                                                  OMG! That's amazing. I think I must try that!


                                                                                2. Sam Fujisaka RE: The Dairy Queen Feb 2, 2009 06:02 AM

                                                                                  Could you get some sausage casing, tie off little footballs, heat them in some simmering water to puff them up, form meatballs around the little balloons, and then cook?

                                                                                  1. alkapal RE: The Dairy Queen Feb 2, 2009 11:37 PM

                                                                                    dairy queen, i'm sure this is too late for your theme party, but...

                                                                                    for all hounds who want some comfort food, see this recipe of my mom's for "burger bundles" -- essentially doctored-up burgers in a big golfball-shape, with cornbread-herb stuffing (think, like turkey day leftovers, or made fresh....), then baked under the traditional blanket of undiluted campbell's cream of mushroom soup. retro? oh yeah, and... really good!!! http://chowhound.chow.com/topics/5760...

                                                                                    1 Reply
                                                                                    1. re: alkapal
                                                                                      The Dairy Queen RE: alkapal Feb 3, 2009 03:14 AM

                                                                                      Yes, it's too late for my theme party, but those do sound delicious, so, thank you for sharing! I shall put the burger bundles on my (very extensive) must try list.


                                                                                    2. Caralien RE: The Dairy Queen Feb 3, 2009 11:55 AM

                                                                                      Roast it on a thick skewer, and the the meatball will be hollow.

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