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How to Make a Budget Orange of Meat (Meatball Encased by Salsa Con Queso Gelatin)

This is another result of going super meta- : coming up with something new and awesome. This recipe/art project is to make a budget orange of meat: something that looks like an orange on the outside, but that has meat inside. I called it a "Budget Orange of Meat" because this version uses cheap ingredients vs. the original. Here we use: ground beef and salsa con queso+gelatin; the original uses orange gelatin with pâté inside.

These steps/instructions are the result of my different attempts at trying to recreate the orange of meat that Andrew from Tasty's YouTube channel saw on his IG feed. You can get the original meat fruit from IG at a restaurant in London, Dinner by Heston Blumenthal, for about $30-40. When I checked the website today, it was a plum meat fruit (not an orange). The first meat fruit recipes back to the 1300s or 1500s in England!


This is the fastest and easiest way to do it. It's pretty easy and doesn't take that long. The active work is 5-7 min., then you either put it in the oven (meatball) or put it in the fridge (salsa con queso gelatin). Then you put both parts together. Voila! Meat fruit!

It tastes like a meatball with salsa con queso with an American cheese texture, so it tastes good. :)


- Meatball mixture: Ground beef, egg, bread crumbs, salt & pepper

(The actual size of the meatball in the one orange of meat is only ~1" in diameter. You use just a little bit of ground beef to make the meatballs for this and use the rest of the meat for other tings or make a lot of meatballs from the amount of meat you buy. You can use whatever meat you like -- ground chicken, etc. and you can use whatever meatball mixture you typically use)

- Tostitos Salsa con queso or cheddar sauce

- Knox gelatin powder (2 or 3 packets)

- Mint leaves (to mimic the leaves of oranges)

- Cooking spray

Equipment: Oven, Fridge, Silicone hemisphere mold (2.75") for mandarin orange size of meat fruit, Oven-safe tray, pot, mixing bowl, foil, butterknife.


1.) Preheat oven to 400 degrees.

-- Or whatever temperature you typically cook your meatballs.

2.) Make your meatball mixture (ground beef, egg, bread crumbs, salt & pepper) in a bowl.

3.) Roll out a meatball and make sure that it is smaller than the diameter of the silicone hemisphere mold.

-- Mine were about 1" in diameter.

4.) Line oven-safe tray with foil and then bake a couple meatballs for 30-40 min.

5.) While the meatballs are in the oven, for 1 orange of meat, pour about 6-8 oz. of salsa con queso into a pot and heat it on low to low-medium.

6.) When the salsa con queso has thinned out a little bit and become more liquid, stir in 2 or 3 packets of Knox gelatin powder. Try to make sure the powder is no longer visible (photo not shown). After a couple minutes, turn off the stove.

-- The more packets you add; the more firm your gelatin will be and it will also change the color of your orange. You can play around with the ratios to see what the color of the orange will be if you want.

7.) Spray the hemisphere mold with cooking spray.

8.) Once the salsa con queso+gelatin powder mixture has cooled down a little, pour it into 2 compartments in the 2.75" hemisphere silicone mold.

-- You will put the 2 halves together to make 1 sphere orange of meat.

9.) Put the hemisphere silicone mold in the fridge for at least 1 hour or until it is chilled and set.

10.) Take out the meatballs when they are done and allow them to cool.

11.) After >1 hour in the fridge, take out your hemisphere mold and pop out the 2 halves.

12.) Compare it with the meatball and carve out a hole (half of a hole on in each half) in the middle for the meatball to fit inside.

13.) Keep carving a little bit on each side until you are able to lay 1 half on top of the other flat and the meatball should fit nicely inside (right photo).

14.) Add mint leaves to make it look like the leaves of the orange.

15.) Display your piece of art and eat!

Give it a try! We are good at this!

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