700g pork butt, 700g ground beef, 70g roasted garlic puree
160g small dice onion and celery sauteed, 80g mayploy, 25g salt
30g parsley chopped, 17g activa, 8g pepper, 100g eggs
Mix all ingredients and chill overnight. Freeze small balls of marinara in liquid nitrogen.
Roll the meat around the marinara and place in plastic wrap and steam for 4 minutes
Roll in bread crumbs and sear in oil. Bring the temperature up slowly in a 250 degree oven