Friday, September 28, 2012

Beef and Rice Meatballs in Tomato Rosemary Broth

I had a bit of frustration with this recipe, but the finished result offset the frustration enough that I'm still posting it. As a first word of warning, the meatballs did not want to stay together. They lost there shape while browning and it was more than a bit frustrating. As a second word of caution, I made quite a few substitutions to this recipe due to what I was trying to use up before moving. It turned out fantastically and I think it would be equally wonderful following the recipe to the letter. I note my substitutions below. Finally, don't forget to add the thickened yogurt to the final dish. It's excellent.

One year ago: Parsnip-Apple Soup with Bacon Candy
Two years ago: Cheesecake-Marbled Brownies

Beef and Rice Meatballs in Tomato Rosemary Broth (from The Olive and the Caper)

1 lb/454g ground beef
1 cup cooked rice, at room temperature
1 medium onion, finely chopped
1 large garlic clove, minced
1/4 cup chopped parsley
1 tbsp chopped mint
1/8 tsp ground cinnamon
1 tsp salt
1/2 tsp ground pepper
1 large egg
6 cups beef or lamb stock (I used a mixture of duck and turkey)
2 cups dry white wine (I used a mixture of wine and sherry)
2 medium tomatoes, cut into 1/4" dice
2 tbsp tomato paste
1/4 tsp chopped fresh rosemary needles (I increased this)
2 tbsp olive oil
1 cup thickened yogurt (yogurt strained through cheesecloth or a fine sieve)
1 tbsp chopped mint

1. Place all meatball ingredients in medium-size bowl and mix thoroughly. Roll tablespoon-size amounts into walnut-size balls.
2. Place all broth ingredients in a large pot and bring to a boil over high heat. Reduce heat and simmer, uncovered, until tomatoes are soft, about 15 minutes.
3. Meanwhile, lightly oil a skillet and heat over medium-high. Brown meatballs, in batches if necessary. Set aside.
4. Bring stock mixture to a boil, drop in browned meatballs, partially cover and simmer until meatballs are cooked through, 5 - 6 minutes.
5. Ladle broth and meatballs into bowls and garnish with yogurt and mint.

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