Lemon Thyme Meatballs 2.0

Citrus-y meatballs, TAKE TWO! This time I managed to take photos before total consumption… lemon thyme meatball1

INGREDIENTS: (makes 16-17 meatballs)

  • 3/4 lb ground pork
  • 1/2 lb ground beef
  • 1 egg
  • 1/4 cup panko breadcrumbs
  • 1/4 cup grated Parmesan or other hard, sharp cheese
  • ~1 tsp dry sage
  • ~1 tsp dried thyme
  • ~1 tsp parsley
  • 1/2 medium onion, minced
  • 1 Meyer lemon
  • salt/pepper
  • 3/4 cup dry white wine
  • 1 cup chicken stock
  • 1 tbs butter
  • <1 tsp corn starch

INSTRUCTIONS:

  1. Preheat oven to 375F
  2. Heat 1 tbs oil over high heat. Saute onions until just brown (5 min). Salt generously. Set aside to cool.
  3. In a large mixing bowl, mix meat, panko, cheese, cooled onions, seasoning, ~1.5-2 tsp kosher salt, several cranks of black pepper, zest from 1 lemon, and 1 egg. Mix with hands until just combined. Roll into racket ball sized meatballs.
  4. Bake meatballs in oven on a greased aluminum lined pan ~ 15 min or until cooked through. It’ll be browning slightly on the top.
  5. SAUCE: Melt butter in small sauce pan over medium heat. When completely melted, slowly add 1 tsp corn starch/flour. Stir continuously until evenly incorporated. Add white wine and reduce on med/high heat. When wine is mostly cooked off (you can smell it cook out) and 1/2 cup chicken stock slowly. Continue to stir and reduce liquid by half. Add a pinch more thyme and sage. Stir in more chicken stock if necessary to reach consistency of your liking. Reduce heat.
  6. Add meatballs into sauce. Toss to cover, serve.

photo 3

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