Ingredients
- 10 – 12 servings
- 1 tablespoon butter
- 1/2 large onion, chopped
- 2 garlic cloves, minced
- 2 large eggs, lightly beaten
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons prepared mustard
- 2 pounds ground chuck, preferably grass-fed
- 8 slices thick-cut bacon, coarsely chopped
- 1 – 6 oz. can tomato paste, preferably organic
- 3 tablespoons water
- 3 tablespoons apple cider vinegar
- 3 tablespoons honey
- 1 teaspoon prepared mustard
- 1/2 teaspoon salt
- 1/2 large onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 medium celery stalks, finely diced
- 1 small head of cabbage, sliced and coarsely chopped
- 1 large white sweet potato, peeled and cut into 1″ cubes
- 3 quarts beef stock, preferably homemade
Preparation
Step 1
Melt the butter in a small skillet over medium-low heat; cook the onion until soft but not brown, about 5 minutes. Add the garlic and cook for another minute. Remove from heat and set aside.
Cook the chopped bacon in a large stockpot over medium heat, stirring frequently, until brown and crisp. Remove with a slotted spoon and place on paper towels to drain. Remove all but two tablespoons of the bacon fat and reserve for a later use. Cook the mirepoix – the diced onion, carrot and celery – in the bacon fat until the onion is soft and the vegetables are just beginning to brown; add some of the reserved bacon fat during the process if necessary. Remove from heat and set aside.
In a small bowl, whisk the tomato paste, 3 tablespoons water, apple cider vinegar, honey, teaspoon of prepared mustard and 1/2 teaspoon salt together with a fork until well blended. Set aside.
In a large mixing bowl, mix together the ground beef, the reserved onion/garlic mixture, beaten eggs, thyme, teaspoon of salt, pepper, and 2 teaspoons prepared mustard well. Form into 2″ meatballs – I use a small ice cream scoop to help keep them uniform in size and shape. Reserve the meatballs on a plate or small tray and set aside.
Put the stock pot with the sauteed vegetables back on the stove over medium-high heat; add the beef stock and stir the tomato paste mixture in. Bring to a boil and add the cabbage, then carefully drop in the meatballs. Return to a slow boil, then reduce the heat to low, cover and simmer for about 1 1/2 hours, stirring occasionally.
Remove the cover from the stock pot and add the cooked bacon and the peeled and cubed sweet potato; cover again and cook an additional 15 to 20 minutes, or until the sweet potato is fork tender. Taste and season with additional salt and pepper if necessary, and serve immediately.
Leftovers keep well in the refrigerator and are even better the next day.