OUJAARSAAND – PIEKNIEK OF VINGERETE – JOU KEUSE: 7. BEEF-AND-BACON MEATBALLS: (Makes about 48 meatballs) 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 Chicken Broth 2 tbs Butter, at room temperature 2 tbs Flour 3 tbs Heavy Cream Salt For the meatballs: 6 slices Bacon, chopped ½ Onion, roughly chopped 700g ground Beef ½ cup Breadcrumbs ½ cup chopped fresh Parsley 1 large Egg, lightly beaten 3 cloves Garlic, minced 2 tbs Dijon Mustard 1 tbs Worchestershire Sauce Salt and freshly ground Black Pepper 2 tbs Vegetable oil Chopped fresh Chives, for topping 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, Worchestershire sauce, ¾ tsp salt and ½ tsp pepper; mix until just combined. Dampen your hands and form into about 48 meatballs, 2,5cm diameter each. Heat the vegetable oil in a large non-stick skillet over medium heat. Working in batches, add the meatballs to the skillet and cook, turning, until browned and cooked through, 5-7 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 the chives. For healthier alternatives: Replace bacon with Canadian lean shoulder bacon. Replace Wine with 1 cup sugar free red grape/cranberry juice and 1 cup low sodium beef/chicken broth. Replace Port with red grape/cranberry juice. Replace butter with Canola oil or Flora Pro V Activ Margarine. Ensure that the chicken broth is low-sodium or replace half with water. Replace flour with cornflour (Maizena). Replace Heavy Cream with either yoghurt or low fat milk. Ensure the ground beef is lean. Replace breadcrumbs with oat bran Replace vegetable oil with canola oil. Bron: Food Network Magazine December 2014 *Lekker Resepte vir die Jongergeslag*
Posted on: Tue, 30 Dec 2014 20:21:23 +0000
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