Chefs are leading the way for home cooks with brave new meats—duck, lamb or heritage pork rather than the usual ground beef–and accoutrements that could not be more removed from red sauce. Pesto, ricotta, feta, smoky chipotle chilies and more are being pressed into service with these stylish new meatballs. Easy and endlessly variable, meatballs can be served as an appetizer or as a main course, on their own or tucked into a bun as an alternative to burgers in sliders. And while they can be a fine Sunday supper, they are more than welcome as party food.
Chipotle-Braised Duck MeatballsIngredients
• 2 whole duck breasts (4 filets), skin removed
• 2 cloves garlic, minced
• ¾ cup panko or fine dry bread crumbs
• 2 eggs
• Salt and pepper to taste
• 1½ cups chicken or vegetable stock
• 2 chipotle chilies in adobo sauce, chopped
• 1 medium onion, sliced
• 1½ tsp. Mexican oregano
• 1 tsp. ground cumin
• Olive oil for frying
• Flour for dredging
• 1 cup sour cream
• 1 tbsp. chopped fresh cilantro
Directions
If possible, have your butcher grind the duck breasts; otherwise,
freeze the meat for 15 minutes to make it easier to handle, then
use a very sharp knife to mince it as fine as possible. Put in a
bowl and add garlic, panko, eggs, 1 teaspoon salt and pepper to
taste. Mix very well. Shape into balls the size of very large
walnuts and lay on a baking sheet lined with waxed
paper. Cover with a second sheet of waxed paper and chill 30
minutes.
Meanwhile, combine stock, chipotles, onion, oregano and cumin in a wide, deep skillet saucepan. Bring to a simmer, cook 15 minutes, then remove from the heat.
Heat 2 tablespoons oil in a large sauté pan over medium-high heat. Dredge the meatballs lightly in flour and put into the hot oil (work in batches if necessary). Sear on all sides, then transfer to the skillet with the stock. Bring to a simmer, cover and heat until cooked through, 15 to 20 minutes.
Remove the meatballs from their liquid with a slotted spoon and serve. (You can eat them plain or moistened with a little of the braising liquid; they can also be served with sour cream mixed with chopped cilantro and a little chipotle as a dip or sauce.) Serves 4 to 6 as an appetizer.
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