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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