13006 Tart Cherry-Stuffed Beef Meatballs Serves 8 Wed Aug 06 08:17:38 -0700 2008 Wed Feb 04 17:29:11 -0800 2009 Licensed http://www.chow.com/recipes/13006 Thu, 05 Feb 2009 01:29:11 GMT Versions of this dish can be found in Iran and in Azerbaijan as well as in Afghanistan, with the meatballs stuffed with sour plums or cherries, in a vegetable broth, or with slightly different spices added. The dried cherry filling offers a tart, fruity contrast to the richness of sirloin. The broth used in this recipes shows a Pakistani and northern Indian influence.

]]>
  • Combine the beef, garlic, cinnamon, cloves, salt, and pepper in the bowl of an electric mixer and mix well for 2 to 3 minutes.
  • Form the meat mixture into 32 walnut-size balls, push 4 dried cherries into the center of each, and reform the meatball to enclose the cherry. Reserve, covered and refrigerated. (The meatballs can be made several hours in advance.)
  • Add half of the chicken stock to the split peas and bring to a boil in a small saucepan. Reduce to a low simmer and cookthe split peas for 25 minutes, or until softened. If you have to add more liquid, add only as much water as necessary. (The split peas can be prepared 1 day in advance and stored, refrigerated.)
  • Sauté the reserved meatballs in 2 tablespoons [30 mL] of vegetable oil over medium heat until browned. Remove the meatballs to paper towels, drain, and keep warm.
  • Add the remaining vegetable oil to the pan used to cook the meatballs and sauté the onions until transparent. Add the garlic and sauté an additional 30 seconds.
  • Add the remaining chicken stock, tomato paste, and the chopped tomatoes. Bring to a boil and reduce the liquid by half. Add the split peas and the meatballs, reducing the heat to a simmer.
  • Add the cinnamon, cloves, and cayenne and simmer 5 minutes. Adjust seasonings with salt and pepper.
  • Serve each guest 4 meatballs on a pool of sauce. Garnish with parsley.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 1½ pounds [675 g] beef sirloin, twice-ground

    ]]>     3 garlic cloves, minced

    ]]>     1½ tablespoons [25 mL] ground cinnamon

    ]]>     ½ teaspoon [3 mL] ground cloves

    ]]>     1 teaspoon [5 mL] salt

    ]]>     1 teaspoon [5 mL] ground black pepper

    ]]>     4 ounces [110 g] pitted dried tart cherries, soaked in water for 30 minutes if very dry and drained

    ]]>     ¼ cup [60 mL] vegetable oil

    ]]>     1 quart [1 L] chicken stock

    ]]>     4½ ounces [125 g] dried yellow split peas

    ]]>     2 small onions, minced

    ]]>     3 garlic cloves, minced

    ]]>     ½ cup [120 mL] tomato paste

    ]]>     2 small tomatoes, seeded and chopped

    ]]>     ⅛ teaspoon [0.5 mL] ground cinnamon

    ]]>     ⅛ teaspoon [0.5 mL] ground cloves

    ]]>     ⅛ teaspoon [0.5 mL] cayenne

    ]]>     Salt and ground black pepper to taste

    ]]>     Parsley leaves, for garnish

    ]]>