Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
A gluten-free, nut-free, dairy-free recipe, it makes approximately 25 balls, or 6 to 8 servings. The meatballs freeze.
Ingredients for the dumplings
- 2 tbsp. tbsp (30 ml) olive oil
- 1 large onion, very finely chopped
- 2 cloves of garlic, chopped
- 2 tbsp. tbsp (30 ml) balsamic vinegar
- 450 g (1 lb) ground beef
- 450 g (1 lb) ground pork
- 1 cup (250 ml) gluten-free Rice Krispies cereal crumbs, obtained in a blender
- 2 eggs
- 1 C. tbsp (15 ml) Dijon mustard
- 1 C. teaspoon (5 ml) nutmeg
- 1 C. teaspoon (5 ml) allspice (“all-spice”)
- 1 C. teaspoon (5 ml) salt
- Pepper to taste
Ingredients for the sauce
- 1 C. tablespoons (15 ml) cornstarch + 1 tbsp. tbsp (15 ml) water
- 3 cups (750 ml) beef broth
- 1 cup (250 ml) Belsoy soy cream
- Salt and pepper
- 2 tbsp. tbsp (30 ml) Dijon mustard
Ingredients for cranberry coulis
- 3/4 cup (180 ml) frozen cranberries, thawed
- 1/4 cup (60 ml) water
- 2 tbsp. tbsp (30 ml) honey or maple syrup
Ingredients for the filling
- 1/3 cup (80 ml) chopped fresh parsley
- Pomegranate seeds
Preparing the meatballs
- 1. Place the rack in the center of the oven preheated to 425°F. Line a cookie sheet with parchment paper.
- 2. In a non-stick pan over medium heat, brown the onions in the oil. Add the garlic and cook for 1 minute. Deglaze with balsamic vinegar and cook for 1 more minute. Place on a plate and let cool in the fridge.
- 3. In a large bowl, mix all the meatball ingredients well with the cooled onions. Form balls the size of a golf ball and place them on the cookie sheet. Bake for 20 minutes.
Sauce
- 1. In a small bowl, dissolve the cornstarch in the water.
- 2. In the same pan used to brown the onions, pour the broth, soy cream and diluted cornstarch. Stir with a whisk and bring to a boil. Season with salt and pepper and simmer over low heat for a few minutes. Add the Dijon mustard and stir well.
- 3. Place the cooked meatballs in the sauce and simmer over low heat for 15 minutes, until the sauce thickens.
Cranberry coulis
- Using a blender, blend all the coulis ingredients until you obtain a smooth puree. To book.
Assembly
- Serve the meatballs with the cranberry coulis and garnish with fresh parsley and pomegranate seeds. Delicious and also very good reheated!
Source: recipe taken from the K pour Katrine blog.
Published in The Press+ on December 13, 2018.