Beef-And-Bacon Meatballs
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Red Wine (dry)4 sprigs
Thyme4 cups
Chicken Broth (low-sodium)2 tbsps
All-Purpose Flour3 tbsps
Heavy Cream680 g
Beef Sirloin (ground)1 cup
Breadcrumbs1 cup
Parsley (chopped fresh)1 large
Egg (lightly beaten)3 cloves
Garlic (minced)2 tbsps
Dijon Mustard1 tbsp
Worcestershire SauceDirections:
1
Make the sauce: Combine the red wine, port, shallots, bay leaves, thyme, peppercorns and bacon in a medium saucepan
2
Bring to a simmer over medium-high heat, reduce the heat to medium and cook until reduced by one-third, about 30 minutes
3
Add the chicken broth and continue cooking until reduced by half, about 40 more minutes (you should have about 2 cups liquid)
4
Strain into a clean saucepan
5
Mix the butter and flour in a bowl to form a paste
6
Whisk the paste into the sauce and simmer over medium heat, whisking, until slightly thickened, about 10 minutes
7
Whisk in the heavy cream and season with salt
8
Set aside
9
Meanwhile, make the meatballs: Pulse the bacon and onion in a food processor until finely chopped
10
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
11
Dampen your hands and form into about 48 meatballs, 1 inch each
12
Heat the vegetable oil in a large nonstick skillet over medium heat
13
Working in batches, add the meatballs to the skillet and cook, turning, until browned and cooked through, 5 to 7 minutes
14
Drain on a paper towel-lined plate
15
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
16
(Add 1 to 2 tablespoons water if the sauce is too thick
17
) Top with chives
18
Photograph by Andrew Purcell