Sometimes you just need a little bit of comfort food, even if it's for nothing more annoying than really bad traffic. I'm not sure how often I'll make these, because they're a bit fiddly, but they were really good. Original recipe for the balls here and the marinara sauce here, but I did change a few things.
1 tub of mozzarella balls
30-40 basil leaves*
1 package of square wonton wrappers
1 egg white
1 Tlbs milk
1 can tomato sauce
1 garlic clove
3 Tlbs fresh parsley
1 tsp dried oregano
salt and pepper
1/3 cup minced onion
1/3 cup white wine vinegar
1-2 Tlbs grapeseed oil
Make the marinara sauce first. Put the tomato sauce, garlic, parsley, oregano, salt and pepper into a food processor, and process until smooth. Then heat the grapeseed oil in a saucepan, and saute the onions for a couple of minutes. Add the tomato sauce and the white wine vinegar, and let it simmer for half an hour or more while you prepare the mozzarella balls. Rinse, drain, and dry the balls, then cut them in half. Chiffonade (slice) the basil leaves. Then whisk the egg white and milk together in a small bowl, and open the package of wonton wrappers. Take a wonton wrapper, and brush the egg white mixture along two sides. Then put half of a mozzarella ball and a few slices of basil in the center and fold the un-egged sides up to make a triangular package. Press the edges together. Then brush more of the egg mixture on one side of the triangle, and fold the sides and top wings down to make a little envelope. Set it aside to cure for a while. Continue doing this until you have as many as you want. Let the last ones cure for about 10 minutes. Heat the oven to 350, and spray some olive oil on a baking sheet and let it heat as well. When it's hot, put the mozzarella envelopes on the pan, spray the tops lightly with olive oil, then let them bake for about 10 minutes. Meanwhile, turn the marinara sauce off and let it cool slightly. After removing the mozzarella balls from the oven, drain them (if needed) and let them cool slightly before eating.
*Basil. More is ALWAYS better. If you have extra, toss it in the marinara sauce.
This was good, but fairly time-consuming. It took me about an hour to prepare everything before putting the envelopes in the oven. This did not mesh with the time on the original recipe, so she might be a genie or something. I would assume you could make these ahead of time and refrigerate them for maybe 24 hours before cooking, but if you do, I would recommend keeping them in a sealed container, and make sure there is no moisture on them before you bake them.
Why? They took a while to construct, but were really good once they were done. I ate too many. =)