Chef Smoke Special: Infused Burrata-Stuffed Meatballs with San Marzano Vodka Cream and Basil Oil

Chef Smoke Special: Infused Burrata-Stuffed Meatballs with San Marzano Vodka Cream and Basil Oil

A true Gourmet Edibles chef special: tender oversized meatballs with molten burrata centers, set over a silky San Marzano vodka cream and finished with basil oil and parmesan. Luxurious, dramatic, and still very doable in a home kitchen.

Yield

4 servings

Potency Assumption

This recipe uses:

• 3.5 grams cannabis flower
• 20% THC
• 3.5 grams = 3500 mg flower
• 3500 mg × 20% = 700 mg total THC before decarboxylation
• Estimated usable THC after decarb + infusion loss: approximately 560 mg THC

Infused Olive Oil Batch Potency

This infused oil recipe makes 1/2 cup infused olive oil

• Total batch potency: approximately 560 mg THC
• 1/2 cup = 8 tablespoons
• Each tablespoon = approximately 70 mg THC

Recipe Potency

This recipe uses:

• 2 tablespoons infused olive oil total

So:

• 2 tablespoons × 70 mg = 140 mg THC total in recipe
• Divided into 4 servings = 35 mg THC per serving

Ingredients

For Decarboxylation

• 3.5 grams cannabis flower

For Infused Olive Oil

• all of the decarboxylated cannabis
• 1/2 cup olive oil

For the Meatballs

• 1 pound ground beef
• 1/2 pound ground pork
• 3/4 cup fresh breadcrumbs
• 1/2 cup finely grated parmesan
• 2 large eggs
• 3 cloves garlic, minced
• 2 tablespoons chopped parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon onion powder
• 8 small pieces burrata or fresh mozzarella, chilled
• 1 tablespoon olive oil, for searing

For the San Marzano Vodka Cream

• 2 tablespoons regular olive oil
• 1 small shallot, finely diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/4 teaspoon red pepper flakes
• 1/3 cup vodka
• 1 can San Marzano tomatoes, crushed
• 3/4 cup heavy cream
• 1/2 cup grated parmesan
• salt and black pepper to taste

For the Basil Oil Finish

• 2 tablespoons infused olive oil
• 2 tablespoons regular olive oil
• 1/4 cup packed basil leaves, very finely chopped or blended
• pinch of salt

For Serving

• toasted garlic bread or grilled focaccia
• extra parmesan
• basil leaves
• cracked black pepper

Decarboxylation Instructions

1. Preheat the oven to 240°F.
2. Break the cannabis flower into small pieces by hand.
3. Spread evenly on a parchment-lined tray.
4. Bake for 35 to 40 minutes, stirring once halfway through.
5. Cool completely.

Infused Olive Oil Instructions

1. Combine the decarboxylated cannabis and olive oil in a small saucepan or double boiler.
2. Keep over very low heat for 2 hours, stirring occasionally.
3. Do not let the oil boil or smoke.
4. Strain through cheesecloth or a fine mesh strainer.
5. Let cool.
6. Measure out 2 tablespoons for this recipe and reserve the rest.

Meatball Instructions

1. Preheat the oven to 400°F.
2. In a large bowl, combine the beef, pork, breadcrumbs, parmesan, eggs, garlic, parsley, salt, pepper, and onion powder.
3. Mix gently until just combined.
4. Divide into 8 equal portions.
5. Flatten each portion and place a piece of burrata or mozzarella in the center.
6. Seal the meat around the cheese and form into large meatballs.
7. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat.
8. Sear the meatballs for 2 to 3 minutes per side until browned.
9. Transfer to the oven and bake for 10 to 14 minutes until cooked through.

San Marzano Vodka Cream Instructions

1. Heat the regular olive oil in a saucepan over medium heat.
2. Add the shallot and cook for 2 minutes.
3. Add the garlic, tomato paste, and red pepper flakes and cook for 1 minute.
4. Pour in the vodka and simmer for 1 minute.
5. Add the crushed tomatoes and simmer for 10 to 12 minutes.
6. Stir in the heavy cream and parmesan.
7. Season with salt and black pepper.
8. Keep warm.

Basil Oil Finish

1. Stir together the 2 tablespoons infused olive oil, 2 tablespoons regular olive oil, basil, and salt.
2. Let sit for 5 minutes before using.

Plate

1. Spoon San Marzano vodka cream onto each plate or shallow bowl.
2. Add 2 stuffed meatballs per serving.
3. Drizzle lightly with basil oil.
4. Finish with extra parmesan, basil leaves, and black pepper.
5. Serve with toasted garlic bread or grilled focaccia.

Potency Per Serving

• Total recipe potency: approximately 140 mg THC
• Serving size: 2 stuffed meatballs with sauce
• Potency per serving: approximately 35 mg THC

Storage Notes

• Meatballs keep in the refrigerator for up to 3 days.
• Reheat gently in sauce.
• Basil oil is best used the day it is made.