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Description
Food Network Magazine
Ingredients
US|METRIC
48 SERVINGS
- sauce
- 2 cups dry red wine
- 1 cup ruby port
- 4 shallots (sliced)
- 2 bay leaves
- 4 sprigs thyme
- 10 black peppercorns
- 2 slices bacon
- 4 cups low sodium chicken broth
- 2 Tbsp. unsalted butter (at room temp)
- 2 Tbsp. all-purpose flour
- 3 Tbsp. heavy cream
- kosher salt
- meatballs
- 6 slices bacon (chopped)
- 1/2 onion (roughly chopped)
- 1 1/2 lb. beef sirloin (ground)
- 1/2 cup breadcrumbs
- 1/2 cup fresh parsley (chopped)
- 1 large egg (lightly beaten)
- 3 cloves garlic (minced)
- 2 Tbsp. Dijon mustard
- 1 Tbsp. sauce (Worcesterhire)
- ground pepper
- 2 Tbsp. vegetable oil
- chopped fresh chives (for topping)
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Directions
- Make the sauce: Combine the red wine, port, shallots, bay leaves, thyme, peppercorns and bacon in a medium saucepan. Bring to a simmer over medium-high heat, reduce the heat to medium and cook until reduced by one-third, about 30 minutes. Add the chicken broth and continue cooking until reduced by half, about 40 more minutes (you should have about 2 cups liquid). Strain into a clean saucepan.
- Mix the butter and flour in a bowl to form a paste. Whisk the paste into the sauce and simmer over medium heat, whisking, until slightly thickened, about 10 minutes. Whisk in the heavy cream and season with salt. Set aside.
- Meanwhile, make the meatballs: Pulse the bacon and onion in a food processor until finely chopped. Transfer to a bowl and add the beef, breadcrumbs, parsley, egg, garlic, mustard, Worcestershire sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper; mix until just combined. Dampen your hands and form into about 48 meatballs, 1 inch each.
- Heat the vegetable oil in a large nonstick skillet over medium heat. Working in batches, add the meatballs to the skillet and cook, turning, until browned and cooked through, 5 to 7 minutes. Drain on a paper towel-lined plate.
- Wipe out the skillet, add the sauce and the meatballs, and cook over medium heat until the sauce is simmering and the meatballs are heated through, about 2 minutes. (Add 1 to 2 tablespoons water if the sauce is too thick.) Top with chives.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories90Calories from Fat45 |
% DAILY VALUE |
Total Fat4.5g7% |
Saturated Fat1.5g8% |
Trans Fat0g |
Cholesterol15mg5% |
Sodium110mg5% |
Potassium150mg4% |
Protein5g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber0g0% |
Sugars<1g |
Vitamin A6% |
Vitamin C4% |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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