Serves a Crowd

Drunk meatball

by:
December 27, 2016
Photo by Rong Qian
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

  • Serves 8-10
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
In This Recipe
Directions
  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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