My Juicy Meatballs With Perfect Mash And Blackberry Wine Vinaigrette
ED: Lets check out today’s weather lets see… Cloudy, with a chance of MEATBALLS. YES MEATBALLS FROM THE HEAVENS! This dish is definitely hits the G-spot if you’re craving meat and potatoes. (; My meatballs and mash were such a hit at the party the platters were scraped clean of mash and everyone was wagging their tails for more. These juicy babies are perfect with tomato sauce, mushroom brown sauce, wine sauce, vinaigrette or just a humble raspberry jam. Savor this dish over a candle light dinner with your darlin’ along with a glass of Cabernet Sauvignon this coming Valentines Day! Melt her heart with meat and mash this V Day! Results guaranteed.
PS: Do NOT forget the flowers and a gift! (;
(The recipe below is an estimated proportion of ingredients)
Pomme Puree (Mashed Potatoes)-
- 400g Russet Potatoes
- 25g Unsalted Butter
- 40ml Cream
- Salt And Pepper (To Taste)
- Peel the potatoes and cut into large chunks. Cook in a large pot of boiling water for about 10-15 minutes or until tender but not falling apart.*
- Drain the potatoes well and return to the pot. Place over low heat to evaporate off remaining water. Mash the potatoes using a potato masher till no lumps remain. (If you want your potatoes extra smooth pass them through a drum sieve)
- Add the butter and cream. Whisk with a whisk or beat with a wooden spoon to incorporate air into the potatoes to make them fluffy. Season with salt and pepper to taste.
*Never over boil your potatoes! The secret for perfect mash is not to over boil the potatoes. Once a potato is over boiled it breaks apart when you pierce it with a fork. Over boiled potatoes are soggy and wet and would taste like pig feed. A good mash is always fluffy and never soggy.
Blackberry Wine Vinaigrette-
- 2 tbs Blackberry Jam*
- 1 tbs Apple Cider Vinegar
- 2tbs Extra Virgin Olive Oil
- 2tbs Red Wine
- 1/2 tsp Rosemary (Chopped)
- Salt And Pepper
- Whisk all the ingredients together then slowly add little oil at a time while whisking till emulsified (combining the oil and liquids together)
*Instead of using jams (which is a short cut method) you can also use fresh berries. Just crush them and strain free of seeds and add sugar if needed. You can also try using cranberries or raspberries.
- 400g Minced Beef (50% fat 50% lean)
- 100g Bacon (Optional)
- 1/2 Medium Sized Onion (Finely chopped)
- 2 Garlic Cloves
- 1 tsp Rosemary (Finely chopped)
- 1 Large Egg (To Bind)
- 1/2 cup Japanese Panko (Bread Crumbs) – Or Cream Cracker
- 2 tbs Djorn Mustard
- 1 tbs Worcestershire Sauce
- Pinch Of Salt And Pepper
*After mixing all the ingredients for the meatballs, scoop a tea spoon of the meat mixture and cook it in a pan for a taste test. Adjust the amount seasoning if required
- Preheat oven to 160 Degrees Celsius.
- Chop ingredients, and saute the bacon till slightly golden.
- In a large mixing bowl, mix all the ingredients together.
- Pinch a portion of the meat mixture with your fingers and squeeze with your palm to compress the meat so the meatball would be nice and firm. Roll into a ball around 4-5 cm diameter. Repeat and try to make sure all the balls are of even size.*
- In a large frying pan, sear the meat balls in olive oil on high heat till nicely browned and caramelized.
- Bake for 3-4 minutes till inside is cooked.
- To serve, plate mash on the bottom and top with meatballs. Finish with drizzle of blackberry wine vinaigrette and sprigs of rosemary as garnish. ENJOY 😀
*While rolling the meatballs its handy to have a bowl of water beside you to wet your hands. Just like sushi making this prevents the meat from sticking to your hands. (;