Stuffing Meatballs
This year, let’s reinvent a tradition: stuffing! Skip the step that consists of stuffing the turkey by making ultra moist and fragrant stuffing meatballs instead. Plus, you can make them in advance! The ingredients may be surprising, but go wonderfully together: Pork is combined with shallot, garam masala and Parmesan. A creamy mushroom sauce coats […]
Ingredients
- 4 shallots, chopped
- 4 garlic cloves, chopped
- 2 tbsp (30 ml) vegetable oil
- 1 cup (80 g) panko breadcrumbs
- 1 cup (250 ml) milk
- 2 eggs
- 3 lb (1.4 kg) lean ground pork
- 1/2 cup (35 g) fresh Parmesan cheese, finely grated
- 2 tsp garam masala
- 1 tsp salt
- 1 tsp cornstarch
- 1/2 cup (125 ml) chicken broth
- 1/2 cup (125 ml) 35% cream
- 1 lb (450 g) white mushrooms, cut into thick slices
- 2 tbsp (30 ml) vegetable oil
- 8 green onions, cut into pieces 3/4 inch (2 cm) long
- 1 shallot, thinly sliced
- 2 tbsp chives, finely chopped
- 2 tbsp flat-leaf parsley, finely chopped
Instructions
- With the rack in the middle position, preheat the oven to 375°F (190°C). Lightly oil a 13 x 9-inch (33 x 23 cm) baking dish.
- In a small pot over medium-high heat, brown the shallots and garlic in the oil. Transfer into a large bowl. Add the breadcrumbs, milk and eggs. Mix and let sit for 5 minutes. Add the remaining ingredients. Season with pepper and mix well with your hands. Shape into 12 meatballs, using about ⅔ cup (150 ml) of the mixture for each ball. Place the meatballs in the baking dish. Refrigerate at this step, if desired.
- Bake for 45 minutes or until the meatballs are cooked through (see note). Remove any excess fat as needed.
This year, let’s reinvent a tradition: stuffing! Skip the step that consists of stuffing the turkey by making ultra moist and fragrant stuffing meatballs instead. Plus, you can make them in advance! The ingredients may be surprising, but go wonderfully together: Pork is combined with shallot, garam masala and Parmesan. A creamy mushroom sauce coats the dish, for festive and familiar aromas wafting through the house. The perfect accompaniment to the poultry.