0.0 – 0 reviews • Meatballs
| Total: |
2 hr |
| Prep: |
30 min |
| Cook: |
1 hr 30 min |
| Yield: |
48 meatballs |
Ingredients
- 2 cups dry red wine
- 1 cup ruby port
- 4 shallots, sliced
- 2 bay leaves
- 4 sprigs thyme
- 10 black peppercorns
- 2 slices bacon
- 4 cups low-sodium chicken broth
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
- 3 tablespoons heavy cream
- Kosher salt
- For the meatballs:
- 6 slices bacon, chopped
- 1/2 onion, roughly chopped
- 1 1/2 pounds ground beef sirloin
- 1/2 cup breadcrumbs
- 1/2 cup chopped fresh parsley
- 1 large egg, lightly beaten
- 3 cloves garlic, minced
- 2 tablespoons dijon mustard
- 1 tablespoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- 2 tablespoons vegetable oil Chopped fresh chives, for topping
Instructions
- Make the sauce: Combine the red wine, port, shallots, bay leaves, thyme, peppercorns and bacon in a medium saucepan. Bring to a simmer over medium-high heat, reduce the heat to medium and cook until reduced by one-third, about 30 minutes. Add the chicken broth and continue cooking until reduced by half, about 40 more minutes (you should have about 2 cups liquid). Strain into a clean saucepan.
- Mix the butter and flour in a bowl to form a paste. Whisk the paste into the sauce and simmer over medium heat, whisking, until slightly thickened, about 10 minutes. Whisk in the heavy cream and season with salt. Set aside.
- Meanwhile, make the meatballs: Pulse the bacon and onion in a food processor until finely chopped. Transfer to a bowl and add the beef, breadcrumbs, parsley, egg, garlic, mustard, Worcestershire sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper; mix until just combined. Dampen your hands and form into about 48 meatballs, 1 inch each.
- Heat the vegetable oil in a large nonstick skillet over medium heat. Working in batches, add the meatballs to the skillet and cook, turning, until browned and cooked through, 5 to 7 minutes. Drain on a paper towel-lined plate.
- Wipe out the skillet, add the sauce and the meatballs, and cook over medium heat until the sauce is simmering and the meatballs are heated through, about 2 minutes. (Add 1 to 2 tablespoons water if the sauce is too thick.) Top with chives.
Nutrition Facts
| Serving Size |
1 of 48 servings |
| Calories |
85 |
| Total Fat |
5 g |
| Saturated Fat |
2 g |
| Carbohydrates |
3 g |
| Dietary Fiber |
0 g |
| Sugar |
1 g |
| Protein |
4 g |
| Cholesterol |
20 mg |
| Sodium |
148 mg |