Snack Taverna Meatballs

Ainekset

Meatballs:

1 lb ground beef

1/4 cup pine nuts, toasted

1/4 cup almonds, finely chopped

1/3 cup dried plums (prunes), chopped

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 egg

2 garlic cloves, minced

1/2 tsp ground cinnamon

1/2 tsp ground allspice

Salt and pepper to taste

2 tbsp olive oil for searing

Mavrodaphne Gravy:

1 cup Mavrodaphne wine (or sweet red wine)

1 cup beef broth

2 tbsp flour

2 tbsp butter

1 tbsp balsamic vinegar

1 tbsp honey

Salt and pepper to taste

Polenta:

1 cup polenta

4 cups chicken broth or water

1/2 cup grated Parmesan cheese

2 tbsp butter

Salt and pepper to taste

Ohjeet

Prepare the Meatballs:

1. In a large bowl, combine the ground beef, toasted pine nuts, almonds, plums, breadcrumbs, Parmesan cheese, egg, garlic, cinnamon, allspice, salt, and pepper.

2. Mix until well combined. Form into golf ball-sized meatballs.

3. Heat olive oil in a skillet over medium heat. Sear meatballs until browned on all sides. Remove and set aside.

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Prepare the Mavrodaphne Gravy:

1. In the same skillet, melt butter over medium heat.

2. Whisk in the flour and cook for 1-2 minutes until lightly browned.

3. Gradually add Mavrodaphne wine and beef broth, whisking continuously to prevent lumps.

4. Add balsamic vinegar, honey, salt, and pepper.

5. Bring to a simmer and cook for 10-15 minutes until the sauce thickens slightly.

6. Add the meatballs back into the skillet and simmer for an additional 10 minutes until the meatballs are fully cooked.

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Prepare the Polenta:

1. Bring chicken broth or water to a boil in a saucepan.

2. Slowly add polenta while whisking to prevent lumps.

3. Reduce heat to low and cook, stirring frequently, for about 15-20 minutes until thickened.

4. Stir in butter, Parmesan cheese, salt, and pepper.

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4. Assembly:

- Spoon a generous portion of polenta onto each plate.

- Arrange the meatballs over the polenta.

* Drizzle with the Mavrodaphne gravy and garnish with extra pine nuts and chopped almonds.

Muistiinpanot

Delicious meat balls we had in the West Village on our anniversary with Andrew and Kristin 2023