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August 19th, 2015

Meatballs with Yogurt & Rapini

Meatballs with Yogurt & Rapini

I love making this recipe for friends because the healthy ingredients always surprise them. It’s not all about the added nutrients though — the yogurt keeps the meatballs tender and juicy, while the rapini adds depth and texture. Caramelize the meatballs in a cast iron skillet first, then cover them with sauce or stock and bake them in the oven. – Smári

 

 

 

 

 

 

 

 

Serves 6+

Prep Time: 30 minutes

Total Time: 1 hour

 

 

Ingredients

 

1 cup bread crumbs, finely ground

1 whole egg

6 oz. (170 g) Smári Pure Nonfat or Whole Milk

1 lbs ground pork shoulder, organic

1 lbs ground beef chuck, organic and grass fed

2 tablespoons dry white wine

2 tablespoons parsley, finely chopped

1 tablespoon oregano, finely chopped

½ teaspoon cayenne, ground

1 teaspoon black pepper, ground

2 tablespoons salt

2 teaspoons garlic, minced or pounded

1 tablespoon Parmesan cheese, finely grated

1 ½ cups rapini, cooked and chopped

olive oil

tomato sauce or chicken stock for reheating, room temperature

 

Preparation

 

1) In a small mixing bowl combine the breadcrumbs, egg, and yogurt. Stir until thoroughly combined. Set aside.

 

2) In a large mixing bowl, add all of the other ingredients except for the olive oil and tomato sauce or chicken stock. Gently mix with your hands. Do not smear or over-work the meat, this will make the meatballs have a bouncy texture. When almost combined add your breadcrumb and yogurt mixture. Continue to mix until just combined. Again, be careful not to over-work the meat.

 

3) Using your hands, form the meat mixture into 1 ½ inch round balls. Place on a parchment paper lined cookie sheet.

 

4) Preheat the oven to 350°.

 

5) Heat a cast iron pan or heavy based sauté pan over medium high heat. Allow to warm for 1 minute. Add 2 tablespoons olive oil to the pan. After 20 seconds, add the meatballs and gently caramelize on all sides. DO NOT OVER CROWD. When caramelized, place the meatballs into an 8” x 12” baking dish. Continue browning the meatballs in batches, disposing of the olive oil and cleaning the pan between each batch.

 

6) Cover the meatballs in your favorite tomato sauce or chicken stock and bake for 25 minutes, or until no longer pink. Pull out of the oven and allow to rest in the sauce or stock for 5 minutes before serving.

 

Print this recipe.

 

 

 

 

 

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