13042 Meatballs with Cranberry-Leek Sauce Serves 8 (4 meatballs per person) Wed Aug 06 08:19:55 -0700 2008 Tue Feb 03 12:15:37 -0800 2009 Licensed http://www.chow.com/recipes/13042 Tue, 03 Feb 2009 20:15:37 GMT This dish originates from western Russia. The sauce is traditionally made with lingonberries and certainly use them if available. The forcemeat is formed into thick patties or meatballs, and for informal service they may be served simply, with a dish of cranberry or lingonberry preserves on the side, but the cranberry-leek sauce adds considerably to this dish. Sour cream is often stirred into the pan after cooking the meatballs to heat it through, but it is much more attractive to heat the sour cream in a squeeze bottle and use it to garnish the plate.

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  • Combine the cranberries, chicken stock, and the demi-glace in a nonreactive saucepan and bring to a boil. Reduce the heat to a simmer and cook until all of the cranberries have popped and are tender.
  • While the cranberries are cooking, heat the butter in a small skillet over medium heat and sauté the leeks until softened. Reserve.
  • Combine the cranberries and their simmering liquid, the leeks, cranberry jelly, and vinegar in the workbowl of a food processor and purée. Return the purée to the saucepan and adjust flavoring for a balance between sweet and sour. Reserve. (The sauce can be made one day in advance.)
  • Heat the butter in a large skillet over medium heat and sauté the onion until lightly browned and soft. Add the garlic and sauté 1 minute. Add the onion to the beef, veal, pork fat, egg, salt, pepper, and ½ cup [120 mL] of the breadcrumbs in a bowl and mix well.
  • Break off a small piece of the mixture, sauté until browned, and taste for seasonings. Adjust if necessary.
  • Using a small scoop, form the meatballs, place them on a parchment-lined sheet pan, and cover until ready to cook. (The meatballs can be made several hours in advance.)
  • Heat the fat in the skillet over medium heat. Place the remaining 1 cup of breadcrumbs in a bowl and roll the meatballs in the crumbs to coat.
  • Sauté the meatballs evenly until golden brown and cooked to an internal temperature of 160°F [70°C]. Drain on paper towels and reserve warm.
  • Serve 4 meatballs per person. Top with cranberry-leek sauce. If using sour cream, heat it in a squeeze bottle to warm, using a microwave oven. Pipe a design with the warmed sour cream over the sauce and serve immediately.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 1¼ cups [300 mL] fresh or frozen cranberries

    ]]>     1 cup [240 mL] rich chicken stock

    ]]>     ½ cup [120 mL] demi-glace or very rich beef stock

    ]]>     3 tablespoons [45 mL] unsalted butter

    ]]>     2 cups [480 mL] leeks, washed and sliced, white and pale green parts only

    ]]>     3 tablespoons [45 mL] cranberry jelly

    ]]>     1 tablespoon [15 mL] raspberry or other fruity vinegar

    ]]>     2 tablespoons [30 mL] unsalted butter

    ]]>     ½ medium onion, minced

    ]]>     2 garlic cloves, minced

    ]]>     12 ounces [340 g] lean ground beef

    ]]>     6 ounces [180 g] lean ground veal

    ]]>     2 ounces [55 g] minced pork fat

    ]]>     1 egg, beaten

    ]]>     ½ teaspoon [3 mL] salt

    ]]>     ½ teaspoon [3 mL] black pepper

    ]]>     1½ cup [360 mL] unseasoned dry breadcrumbs

    ]]>     ⅓ cup [80 mL] duck fat, chicken fat, or vegetable oil

    ]]>     ⅔ cup [160 mL] sour cream (optional)

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