Snack Taverna Meatballs

Składniki

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

Wskazówki

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.