Refresh this holiday classic by swapping cloves and nutmeg for herbs in pork meatballs and adding unique garnishes like garlic chips and garlic-infused sour cream, served with root vegetables for a new kind of winter feast.
Comfort FoodEggsHoliday Main DishesHolidaysMain DishesPorkPotluckRecipes with MilkTADA! Flyer recipesTo FreezeTraditional ChristmasVegetables
Ингредиенты
- 3/4 cup (95 g) breadcrumbs
- 1 egg
- 3/4 cup (180 ml) milk
- 2 shallots, chopped
- 1/4 cup (10 g) flat-leaf parsley, finely chopped, plus more for serving
- 1 tbsp rosemary leaves, finely chopped
- 1 tsp salt
- 2.2 lb (1 kg) lean ground pork
- 2 cups (500 ml) beef broth
- 1/4 cup (35 g) toasted flour
- 3 carrots, peeled and cut into rounds 1/2 inch (1 cm) thick
- 3 parsnips, peeled and cut into rounds 1/2 inch (1 cm) thick
- 2 small red onions, cut into thin wedges
- 2 garlic cloves, chopped
- 1 small rutabaga, peeled and cut into large dice
- 1 tbsp (15 ml) olive oil
- 3 garlic cloves, thinly sliced
- 3 tbsp (45 ml) olive oil
- 1/2 cup (125 ml) sour cream
Инструкция
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a large bowl, combine the breadcrumbs, egg, milk, shallots, herbs and salt. Let sit for 5 minutes. Add the meat and mix well. Season generously with pepper.
- Using a 3-tbsp (45 ml) ice cream scoop, shape the mixture into meatballs. Finish rolling the meatballs with lightly oiled hands. Place the meatballs in a 13 x 9-inch (33 x 23 cm) baking dish. Set aside.
- In a large measuring cup or bowl, combine the broth and flour. Season with salt and pepper. Set side.
