Thursday, November 20, 2014

Sweet & Sour Herb Meatballs

Sauce Ingredients 
3 medium Spanish onions, thinly sliced 
2 shallots, thinly sliced
1/2 cup Turbinado sugar
1 handful fresh parsley, medium chopped
2 sprigs fresh rosemary 
3 tbsp olive oil
1 tbsp kosher salt
1 tbsp coarse black pepper 
2 cups Hunt's crushed tomatoes
2 cups red wine
24 oz can marinara sauce
1 cup vegetable broth
Meatball ingredients 
1 1/2 lb. ground beef
1/3 cup dried parsley flakes
1 small onion, minced 
1/2 tbsp kosher salt 
1/2 tbsp coarse black pepper 
1 large egg, beaten 
1/4 cup water 
1/2 cup bread crumbs
1. In a 6-qt pot saute the onions, shallots, sugar, parsley, rosemary, olive oil, salt and pepper over a medium-low flame. Keep pot uncovered and let onions slowly caramelize, stirring occasionally. Once onions are caramelized, deglaze the pot with 1 cup of red wine. Add crushed tomatoes and gently stir for 1 minute. once tomatoes begin to bubble add marinara sauce, vegetable broth, and the remaining cup of red wine. Stir, cover pot and leave on a low flame. 
2. In a large bowl combine all meatball ingredients well. Let mixture set for 15 minutes. Make 1 1/2 inch round meatballs and gently drop them into the pot. Leave flame on medium low and cover pot with lid. After 7-10 minutes of cooking, carefully toss meatballs covering them completely in the sauce. Finish cooking the meatballs on a low flame covered for 20 minutes.
Bon Appétit! 

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