Drunk meatball

By • December 27, 2016 0 Comments

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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

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Serves 8-10

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
  1. Mix all the ingredients for the meatball, bake meatball at 425F for 20 min.
  2. Sautéed the veggies for the broth with olive oil for 5-7 minutes
  3. Add broth, herbs, and wine until it starts to boil
  4. Add the meatball until they are covered in broth
  5. Simmer in medium to low for 2 hrs.
  6. Serve with toasts

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