One of my favorite parts of teaching public speaking is what I learn from my students. There are many times when I’ll tell my husband some fact I’ve learned and he’ll ask, “Student speech?” “Yep!”
The demonstration speech is one of the first big prepared speeches we have the students do. Because of the step-by-step nature of the speech, it’s easy to figure out how to organize it and it also has the benefit of giving the students something to do with their hands while speaking.
Over the years, I’ve seen a wide range of demonstration speeches from the mundane (how to balance your checkbook) to the unusual (how to shoe a horse). But, the food topics are always favorites with their classmates. As I tell them, an audience that knows it’s going to get fed is a happy audience.
This semester, one of my students, Brandon Dorsino, shared the recipe for his Provolone Stuffed Meatballs. He claims that everyone in his Italian family has their own recipe for meatballs and Brandon boldly claims that his recipe is even better than his Italian grandmother’s! All I know is that they are delicious and Brandon kindly gave me permission to share his recipe here. [NOTE: I did edit it a bit for clarity.]
Provolone Stuffed Meatballs
1 pound ground beef
1/3 pound ground pork
1/3 pound ground veal
1 stick butter
1 sweet onion, diced
1 whole garlic, minced
2 eggs, beaten
1/2 cup grated parmesan cheese (divided)
1 cup Italian bread crumbs (divided)
1 handful parsley, chopped
1/2 handful fresh oregano, chopped
1 tablespoon pepper
1 tablespoon salt
1/2 tablespoon red pepper flakes (optional)
1/2 pound fresh provolone cheese, sliced thin
1. Place meat into a large mixing bowl.
2. Melt butter in a large skillet or saute pan and then add diced onion.
3. After about four minutes, add the minced garlic.
4. When the onion is translucent, remove from heat and add mixture to the bowl with the meat.
5. Next, add the eggs, 1/4 cup parmesan cheese, 1/2 cup bread crumbs, parsley, oregano, salt and pepper and red pepper flakes (if desired).
6. Fold together until mixed.
7. Roll into 1/2″ balls.
8. Take a half slice of the sliced provolone and roll it up into a ball. With your thumb, poke a hole into the meatball and insert the cheese. Wrap the meatball around the cheese.
9. Roll the meatballs in a mixture of the remaining Italian bread crumbs and parmesan cheese.
9. Heat the olive oil in a large skillet and sauté the meatballs until browned on all sides and cooked through. Change the oil between each batch of meatballs.