Ingredients
- 2 slices white sandwich bread
- 1 cup whole milk
- 1 pound ground beef
- 1 pound ground veal
- 1 pound ground pork
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 sprigs fresh thyme, leaves picked
- 1 large egg
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 bottle red wine
- 1 quart low-sodium beef stock
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon caraway seeds
- 2 tablespoons creme fraiche
Cranberry Sauce:
- 10 ounces frozen cranberries
- 1 orange, juice only
Directions
Preheat oven to 325 degrees F.
Begin by preparing the meatballs. Remove crusts from bread and soak in milk.
In a large mixing bowl combine veal, beef and pork. Squeeze out excess milk and add bread, onion, garlic, thyme and egg. Season with salt and pepper and mix well to combine. Make small golf ball sized balls. Set a heavy-based roasting dish over medium-high heat. Add a 3-count of olive oil and brown meatballs. Cook for 3 to 5 minutes ensuring to brown meatballs evenly all over. Turn the heat up to high and add red wine and beef stock. Bring to a boil then cover pan with aluminum foil and bake in oven for 45 minutes basting the meatballs every 20 minutes. If all the liquid evaporates add some more beef stock as you go. When done, remove the meatballs and set aside. Set the pan with the braising liquid on the stove top over medium heat, add honey, mustard, caraway seeds and reduce until thick and syrupy. Finish with creme fraiche and season with salt and plenty of freshly ground black pepper.
Place cranberries with orange juice in a small saucepan and simmer until sauce is pulpy and thick - about 10 minutes. For an appetizer, serve meatballs skewered on toothpicks with cranberry sauce on the side.
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By JoanL777
Garnet Valley, PA
on December 11, 2010
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This is in response to the inquiry about creme fraiche. This is similar to sour cream and you can substitute it. I get mine at the supermarket or Trader Joes.
By bevlitwin_12732758
Sterling Height...
on March 13, 2010
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A couple things in the web recipe are different from the one shown on the TV. One reviewer said too liquidy when done cooking. I noticed on TV Tyler said to add about a half a bottle of red wine to meatballs not a whole bottle as indidcated on web recipe. Also he used about one box of low sodium beef broth. He said just use enough liquid to cover meatballs half way. Following these tips may solve too liquidy problem. Also on TV Tyler cooked the onions, garlic and thyme leaves in evoo until carmelized then added cooked mixture to meat mixture. The last thing I noticed on the TV recipe is that Tyler did not cover the meatballs with foil when he baked them in the oven. Maybe following the TV recipe directions will help viewers with the recipe problems they have encountered. I have some questions: what is Creme Fraiche? Where can I buy this ingredient? I have never heard of this, is it like sour creme? Can I use sour creme in place of Creme Fraiche? Thank you.
By amglederer_12094383
Mount Airy,
on March 06, 2010
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I am so disappointed in this recipe. First of all the recipe in the cookbook tells you to saute the onions, garlic and thyme. Why doesn't this recipe OR the one on his website do so? Next, I followed this recipe exactly as stated but, as stated by the previous review, I too ended up with an excessive amount of wine/broth. I even allowed the mixture to boil for several minutes hoping it would eventually thicken, even after I added the honey and mustard, but no such luck. Then I thought, maybe it would thicken after adding the creme fraiche, but still nothing. After throwing in the towel on trying to thicken the sauce, we ate it as is, which wasn't horrible but was disappointing.
I spent a good bit of money on all the ingredients necessary to make this meal (I even had to travel to find some of them and to not have thorough instructions on the preparation, is why I would not recommend this recipe.
Tyler, if I could suggest that you consider the fact that most of us aren't graduates of fancy culinary schools and make your recipes more consistant and easy to follow.
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