Carnivore Recipe
One Big Meatball, Filet Carpaccio, Spicy soppressata, local Tampa honey, Pepperoni, finocchiona, meatball, prosciutto
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Ingredients
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Meatballs
Filet Carpaccio
Meat Charcuterie
Method
Meatballs
- 1
Prepare the Meatball Mixture
In a large mixing bowl, combine ground beef, ground pork, bread crumbs, parmesan cheese, egg, minced garlic, salt, black pepper, and chopped parsley. Mix until well combined.
- 2
Form the Meatballs
Using your hands, form the mixture into large meatballs, about the size of a tennis ball. Place them on a baking sheet lined with parchment paper.
- 3
Bake the Meatballs
Preheat the oven to 375°F (190°C). Bake the meatballs for 25-30 minutes or until they are cooked through and golden brown.
Filet Carpaccio
- 4
Prepare the Filet
Wrap the filet mignon in plastic wrap and place it in the freezer for about 30 minutes until it’s firm but not frozen solid.
- 5
Slice the Filet
Using a very sharp knife, slice the filet into thin rounds. Arrange the slices on a serving plate.
- 6
Meat Charcuterie
- 7
Assemble the Charcuterie
On a large platter, arrange the spicy soppressata, pepperoni, finocchiona, and prosciutto in an aesthetically pleasing manner.
- 8
Serve with Honey
Drizzle local Tampa honey over the charcuterie board or serve it on the side for dipping.