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Marcus’ Meatballs

February 4, 2017

Samulson Meatballs

~ Mary ~
We’re in the heart of winter now – February – the longest month in Minnesota. Lucky for us it’s started out mild, but we all know that’s about to change!

This recipe is adapted from Marcus Samuelsson and his New American Table cookbook. It was difficult to photograph the first couple of times I made it, so I had to improvise. The grape ragout is sweet and savory – not much to look at but a lot to taste.

Marcus’ Meatballs with Grape Ragu

Meatballs

In large bowl stir to combine:

1 lb Ground Beef

1/2 tsp Cumin

1 tsp Lemon Zest

1/2 tsp Black Pepper

2 Garlic Cloves – chopped

1 Tbsp Fresh Basil – chopped

2 Tbsp Fresh Flat Leaf Parsley – chopped

1 Egg

1/2 Cup Panko Bread Crumbs

1/2 tsp Kosher Salt

Shape meat mixture into 2″ balls.

Saute in frying pan, with oil, browning on all sides. Work in batches – do not over-crowd.

Grap Ragu

In saucepan over medium heat combine:

8 Garlic Cloves – halved

1/2 Cup Dry Red Wine

1 1/2 Cups Pearl Onions

Bring to boil, reduce to low and simmer 20 minutes>

Add:

2 Tbsp Honey

1/2 Cup Pomegranate Juice

1 Cup Red and/or White Seedles Grapes

1 tsp Lemon Zest

1/2 tsp Black Pepper

1 Tbsp Fresh Thyme – chopped

1 Cup Chicken Stock

Juice of 1 Lemon

Return to simmer for another ten minutes.

Stir in:

1 Tbsp Butter

Salt and Pepper to taste

Place meatballs and ragu in large pan and bring to a simmer to heat through.

Serve over your choice of grain – Farro – Barley – Kamut –

 

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