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Chef: Chef Richard Blais
Meats: ground pork and beef
Produce: yellow onion, garlic, chives, dill, parsley
Dairy: whole milk
Seasonings: Kosher salt, white pepper, cardamon, allspice, nutmeg, ground ginger
Other: Stale White Bread, olive oil, stock, all-purpose flour
Cooking Method: stovetop and oven |
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Ingredients:
1/2 lb. Ground Pork1/2 lb. Ground Beef
1 Slice Stale White Bread
3 Tbsp. Whole Milk
1/4 cup Olive Oil
1 Yellow Onion, Minced
2 Garlic Clove, Minced
1 Tsp. Kosher Salt
1 Tsp. Ground White Pepper
1/2 Tsp. Cardamom, Ground
1/2 Tsp. Allspice, Ground
1/2 Tsp. Nutmeg, Ground
1/2 Tsp. Ground Ginger
1 Tbsp. Parsley, Finely Chopped
1 Tbsp. Chives, Minced
1 Tbsp. Dill, Chopped
Gravy Ingredients:
2 oz. Foie Fat or Bone Marrow Fat Butter is also fine
3 Tbsp. Yellow Onion, Minced
3 Tbsp. All-Purpose Flour
3 Cups Duck or Beef or Pork Stock
Meatball Procedure:
1. Heat 2 Tbsp. of oil in large skillet over medium heat. Sweat down onion and garlic four to five minutes.
2. Add spices and continue to sauté another two minutes. Transfer mixture to large bowl and allow to cool.
3. Put bread into a small bowl and pour the milk over it. Allow bread to absorb the milk. Pour into cooled onion mixture. Add ground pork and beef. Mix ingredients until combined, add parsley and season with salt and pepper. Mix meat until thoroughly combined with hands, but be sure not to over mix. Form into balls the size of ping-pong balls.
4. Heat remaining 3 tablespoons of oil in same sauté pan. Working in batches, sear meatballs lightly on all sides until they begin to brown. Transfer to baking dish and cook in 350-degree oven until fully cooked.
1. Heat 2 Tbsp. of oil in large skillet over medium heat. Sweat down onion and garlic four to five minutes.
2. Add spices and continue to sauté another two minutes. Transfer mixture to large bowl and allow to cool.
3. Put bread into a small bowl and pour the milk over it. Allow bread to absorb the milk. Pour into cooled onion mixture. Add ground pork and beef. Mix ingredients until combined, add parsley and season with salt and pepper. Mix meat until thoroughly combined with hands, but be sure not to over mix. Form into balls the size of ping-pong balls.
4. Heat remaining 3 tablespoons of oil in same sauté pan. Working in batches, sear meatballs lightly on all sides until they begin to brown. Transfer to baking dish and cook in 350-degree oven until fully cooked.
Gravy Procedure:
1. Add one tablespoon of butter to hot pan, add onions and sweat until translucent. Add Flour and cook for one minute.
2. Gradually whisk in stock. Simmer over medium heat until sauce thickens to gravy consistency.
Recipe Type: Authentic
Recipe Author: Chef Richard Blais
Chef's Background: Chef, restaurateur, cookbook author, and television personality.
Served as a judge on season 12 of “Top Chef.”
Currently owns and operates Trail Blais
Served as a judge on season 12 of “Top Chef.”
Currently owns and operates Trail Blais
Original Photograph By: Richard Blais/CBS
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.cbs.com/shows/the_talk/topics/show/1003835/
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