Beef-and-Bacon Meatballs

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

48

meatballs

PREP TIME

30

minutes

TOTAL TIME

120

minutes

SERVINGS

48

servings

Adapted from foodnetwork.com

Ingredients

  • For the sauce:

  • 2

    cups dry red wine

  • 1

    cup ruby port

  • 4

    shallots, sliced

  • 2

    bay leaves

  • 4

    sprigs thyme

  • 10

    black peppercorns

  • 2

    slices bacon

  • 4

    cups low-sodium chicken broth

  • 2

    tablespoons unsalted butter, at room temperature

  • 2

    tablespoons all-purpose flour

  • 3

    tablespoons heavy cream

  • Kosher salt

  • For the meatballs:

  • 6

    slices bacon, chopped

  • 1/2

    onion, roughly chopped

  • 1 1/2

    pounds ground beef sirloin

  • 1/2

    cup breadcrumbs

  • 1/2

    cup chopped fresh parsley

  • 1

    large egg, lightly beaten

  • 3

    cloves garlic, minced

  • 2

    tablespoons dijon mustard

  • 1

    tablespoon Worcestershire sauce

  • Kosher salt and freshly ground pepper

  • 2

    tablespoons vegetable oil Chopped fresh chives, for topping

Directions

Make the sauce: Combine the red wine, port, shallots, bay leaves, thyme, peppercorns and bacon in a medium saucepan. Bring to a simmer over medium-high heat, reduce the heat to medium and cook until reduced by one-third, about 30 minutes. Add the chicken broth and continue cooking until reduced by half, about 40 more minutes (you should have about 2 cups liquid). Strain into a clean saucepan. Mix the butter and flour in a bowl to form a paste. Whisk the paste into the sauce and simmer over medium heat, whisking, until slightly thickened, about 10 minutes. Whisk in the heavy cream and season with salt. Set aside. Meanwhile, make the meatballs: Pulse the bacon and onion in a food processor until finely chopped. Transfer to a bowl and add the beef, breadcrumbs, parsley, egg, garlic, mustard, Worcestershire sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper; mix until just combined. Dampen your hands and form into about 48 meatballs, 1 inch each. Heat the vegetable oil in a large nonstick skillet over medium heat. Working in batches, add the meatballs to the skillet and cook, turning, until browned and cooked through, 5 to 7 minutes. Drain on a paper towel-lined plate. Wipe out the skillet, add the sauce and the meatballs, and cook over medium heat until the sauce is simmering and the meatballs are heated through, about 2 minutes. (Add 1 to 2 tablespoons water if the sauce is too thick.) Top with chives.

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