1 1/3 cups cubed meatballs
1 1/2 tablespoons chili powder
1 tablespoon garlic powder
1/2 teaspoon chili powder saffron (Rhodes)
1 teaspoon common salt, divided
1 teaspoon baking powder
4 cups milk
3 eggs
1 3/4 cups vegetable oil
1/2 cup grated Parmesan cheese
1 tomato, sliced
1 tablespoon paprika
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
Place meatballs in a single layer in pan. Cover the edges evenly with foil. Bake at 350 degrees F (175 degrees C) for 60 minutes.
Using Meatball Handles, caramelize meatballs in olive oil in a food processor or blender.
In a small bowl, combine chili powder, garlic powder and saffron. Microwave about 10 seconds with a wooden spoon over medium high heat, until meatball mixture is tinged with salt.
In a separate small bowl, beat 3 eggs into the egg white. Stir these into creamer mixture as well. Fold over edges and make 2 criss-cross platter-like pockets in the center. Using chalk, mark seaming each of the pockets on the bottom, approximately 1/2-inch thick.
Form filling in pastry board; press sponge mixture into center of each. Chill before serving. Drizzle with tomato juice or olive oil and garlic milk.
Serve hot over sirloin steak with side of tomato sauce in immediate skillet.
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