1 hour ago
Sunday, February 8, 2009
::: Constables Larder has moved to http://constableslarder.com :::
The other week I tried wrapping pork meatballs in chard leaves, and then poaching in chicken stock. The results were delightful. The meatballs were incredibly moist and the flavor subtle. I tried making the meatballs the same way without wrapping them, and the results were must less interesting and it was easier to dry out the meat.
What I still have not figured out yet, however, is what the best thing is to serve with these. I tried white rice but the meatballs have such a subtle flavor that they want a stronger complement I think... or a sauce to go with. Then I tried making red wild rice with porcini mushrooms but I do not think that was quite the thing either. So I'm going to move away from rice and do some more thinking and experimenting. In the meantime, I wanted to get a record of the recipe up here.
Chard-Wrapped Pork Meatballs
1 lb ground pork shoulder
large bunch of swiss chard leaves
6 cooked chestnuts, finely chopped
4 medium brussel sprouts (or 1/3 cup cabbage), finely chopped
2 tbsp parsley, finely chopped
1/4 tsp salt
pinch of black pepper
2-3 cups of chicken broth (ideally homemade)
splash of dry vermouth
Bring a large pot of water to boil and preheat oven to 350F while you do the following.
Wash your chard leaves and slice away the middle stems. Set aside. Chop up about 1/3 cup of the chard stems and place in a large bowl with the pork, chopped chestnuts, chopped brussel sprouts, parlsey, salt and pepper. Mix thoroughly together with your hands, then shape into 1.5 inch meatballs.
Parboil the chard leaves for 30 seconds in the boiling water, then gently drain. Wrap each meatball in chard leaves (it might take two leaves to full wrap), and place in a pie dish. Then pour in chicken broth until you are about 3/4 of the way up the sides of the meatballs, and add a splash of dry vermouth or white wine. Cook at 350F for 45 minutes to an hour, occasionally basting broth over the tops of the meatballs. When the meatballs feel firm, they should be done.
Just before pouring the broth in
Now just to find the perfect complement to these guys. I welcome ideas!
P.S. a marvelous vegetarian recipe is chard-wrapped risotto.