This recipe tastes much better with mushrooms but my husband doesn't like them so, when I make it for us, I leave them out.
You can substitute green beans for the asparagus, as I did in the photo below, but asparagus tastes much better.
GF Meatballs in Spicy Cream Sauce with Asparagus and Mushrooms
Serves 6-8
Ingredients for meatballs:
Meatballs made using 3 pounds of veal and the following seasoning:
Seasonings for meatballs:
1 T. salt
1 t. garlic (or 3 t. fresh)
1 t. paprika
1 t. basil (or 3 t. fresh)
1 t. cayenne
Ingredients for sauce:
1-1.5 pounds asparagus cleaned, cut into 1" pieces, and steamed for 5 minutes
3 pounds of mushrooms, cleaned and sliced
2 large onions, sliced 1/4" thick
1/4 c. ghee
2 cups heavy cream
Seasonings for sauce, identical to meatballs:
1 t. salt
1 t. garlic (or 3 t. fresh)
1 t. paprika
1 t. basil (or 3 t. fresh)
1 t. cayenne (or to taste)
Make the meatballs according to the recipe here. When the meatballs come out of the oven, remove them to a bowl and scrape all the liquid that exuded into a large saute pan. Add 1/4c. ghee.
Saute the onions until lightly browned.
Add the mushrooms and saute until lightly browned.
Add the seasoning mix and saute lightly.
Add the cream, bring to a boil, and cook for 3-5 minutes until reduced by one third
Stir the asparagus and meatballs into the sauce and stir until heated through.
Taste and adjust seasoning.
NOTE: This does not reheat well becuase there is no stabilizer (flour) in the cream so you must make the sauce right before you serve it. If you do reheat it, it will separate into a greasy mess. My husband does take this for lunch occasionally but he only reheats it to 'warm', not to 'hot'.
In the photo above I used fresh basil and added it last.
Meatballs made using 3 pounds of veal and the following seasoning:
Seasonings for meatballs:
1 T. salt
1 t. garlic (or 3 t. fresh)
1 t. paprika
1 t. basil (or 3 t. fresh)
1 t. cayenne
Ingredients for sauce:
1-1.5 pounds asparagus cleaned, cut into 1" pieces, and steamed for 5 minutes
3 pounds of mushrooms, cleaned and sliced
2 large onions, sliced 1/4" thick
1/4 c. ghee
2 cups heavy cream
Seasonings for sauce, identical to meatballs:
1 t. salt
1 t. garlic (or 3 t. fresh)
1 t. paprika
1 t. basil (or 3 t. fresh)
1 t. cayenne (or to taste)
Make the meatballs according to the recipe here. When the meatballs come out of the oven, remove them to a bowl and scrape all the liquid that exuded into a large saute pan. Add 1/4c. ghee.
Saute the onions until lightly browned.
Add the mushrooms and saute until lightly browned.
Add the seasoning mix and saute lightly.
Add the cream, bring to a boil, and cook for 3-5 minutes until reduced by one third
Stir the asparagus and meatballs into the sauce and stir until heated through.
Taste and adjust seasoning.
NOTE: This does not reheat well becuase there is no stabilizer (flour) in the cream so you must make the sauce right before you serve it. If you do reheat it, it will separate into a greasy mess. My husband does take this for lunch occasionally but he only reheats it to 'warm', not to 'hot'.
In the photo above I used fresh basil and added it last.
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