Saturday, March 5, 2016

Braised Meatballs with Artichokes




Braised Meatballs

Meatball Mixture:
1 lb. ground pork shoulder
1 lb. ground chuck, flank or sirloin
1 onion, finely diced
2 T. extra virgin olive oil
2 cloves garlic, smashed
½ c fresh breadcrumbs
2 eggs
1 t. fennel seeds
1 t. minced rosemary
1 c grated pecorino cheese
1 t. salt

Sauté onion in olive oil until soft. Add garlic and give the mixture a quick stir. Transfer the onions to a medium bowl. Add the meat, breadcrumbs, eggs, fennel, rosemary, cheese and salt. Shape into golfball size meatballs. Gently brown the meatballs, and then transfer to heat proof serving dish.

Deglaze the pan with
1 cup Madeira, white wine, marsala or vermouth 
and reduce by one half and pour over meatballs.
Add 1 cup chicken broth
1 c artichoke hearts
Thinly sliced lemon
1 c cherry tomatoes
rosemary garnish

Bake at 300 for 50 minutes.




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