Crazy for Robert Downey Juniors Meatballs

I'm crazy for Robert Downey Jr., the sexy actor of Iron Man 2, which can bee seen in theaters May 7th.

One of Robert Downey Junior's favorite meals is fillet mignon meatballs. Filet mignon, French for "cute fillet" is a cut of beef taken from the tenderloin. The fillet is the most tender cut of beef, and is the most expensive. With all of Robert Downey Jr.'s blockbuster movies, he can indulge in the best of food.

Fillet mignon is a good source of Protein, Vitamin B6, Vitamin B12, Phosphorus and Zinc, and Niacin and Selenium. It is high in Cholesterol, so eat it moderation. That's how Robert Downey Jr. keeps his strong, sexy build.

Italian Meatball Recipe:

Ingredients:

• 1 L.b. ground Fillet mignon, Veal, and Pork blend
• 2 eggs
• 1/4 C milk
• 1/2 C plain bread crumbs
• 1/2 C Parmigiano Cheese, grated

Preparation:

Preheat oven to 350 degrees. Mix all ingredients listed in a large bowl.
Form meat into balls. Place the meatballs on a baking sheet and bake for 20 minutes at 350 degrees.
Garnish with your favorite homemade tomato sauce. Makes 4 to 6 servings.

For more beef recipes checkout this Chilean recipe - Beef Empanadas


Ingredients:

Empanda dough:

• 3 Cups all-purpose flour
• 1 Teaspooon Baking powder
• 1 Teaspoon of salt
• 1/4 Cup Lard or shortening
• Milk, water or broth 1/2 to 3/4 cup, as needed

Filling:

• 2-3 Tablespoons of oil
• I minced onion
• 2-3 clove minced garlic
• 1 Pound of ground beef
• 1 Tablespoon of Paprika
• 1 Teaspoon of Cumin seed
• 1 Teaspoon of Oregano
• 1 cup of water, or vegetable stock
• 1 Tablespoon of Flour
• 1/2 Cup raisins
• 1/4 Cup Black or Green pitted Olives, chopped



Preparation:

Mix flour, baking powder and salt together in a large bowl. Rub the lard or shortening into the flour with your fingers to break it up into small pieces. If oil, stir it in.
Stir in just enough milk, water or broth to form a kneadable ball. Remove it to a floured board and knead for about 5-10 minutes until it is silky smooth. Add a little flourto make less sticky. Cover it with a towel or bowl and let it rest at least 30 minutes.
Heat the oil in a saute pan over medium flame. Saute the onions until they turn translucent. Add the garlic, paprika, cumin and oregano and sautÈ 1-2 minutes more. Add the ground beef, salt and pepper and saute, breaking up the beef until it is cooked through.
Stir in the water or stock, raisins and olives and bring to a simmer. Sprinkle flour over all and stir in well. Simmer for another 5-8 minutes till thickened. Adjust seasoning, remove from heat and set aside to cool.
Preheat your oven to 375∞F. Cut the dough into 12 equal portions. Lightly flour a work surface and roll each portion into a 6- to 8-inch round. Add about 1/4 cup of filling to the center of the pastry round, leaving a 1/2-inch border. Wet the edges with a finger dipped in water, fold over into a half moon and seal the edges with the tines of a fork or by rolling them up into a scalloped edge. Lay out on a baking sheet.
Brush tops with an beaten egg whites. Bake for 30-40 minutes till browned on top.