Author Notes
Meatball is a traditional American recipe usually with one type of meat. In Chinese cuisine, we also have meatball style dishes but usually simmer in a broth to make it tender and moisture. I created this fusion meatball that combines both trends into a unique, tasty, complex flavored dish. —Rong Qian
Ingredients
- for the meatballs
-
450 grams
grounded beef (80/20)
-
300 grams
grounded pork
-
300 grams
grounded chicken thigh meat
-
75 grams
grounded bacon
-
1 cup
chopped onion
-
0.5 cups
panko
-
1 piece
egg
-
40 grams
parmigiano-reggiano cheese
-
1/4 cup
minced garlic
-
1/2 cup
milk
-
1 teaspoon
salt
-
1 teaspoon
pepper
- for the broth
-
1.5 cups
chopped onion
-
1 cup
chopped carrot
-
1 cup
chopped celery
-
4 cups
chicken broth
-
4 cups
dry white wine
-
6 pieces
bay leaves
-
2 tablespoons
olive oil
-
1 tablespoon
dry thyme
-
2 cups
sliced mushrooms
-
2 cups
chopped asparagus
-
1 teaspoon
salt
Directions
-
Mix all the ingredients for the meatball, bake meatball at 425F for 20 min.
-
Sautéed the veggies for the broth with olive oil for 5-7 minutes
-
Add broth, herbs, and wine until it starts to boil
-
Add the meatball until they are covered in broth
-
Simmer in medium to low for 2 hrs.
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Serve with toasts
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