Braised Rosemary Meatballs with Fig, Endive and Frisée Salad
A twist on traditional meatballs, these channel Mediterranean flavors with ground beef and lamb mixed with aromatic rosemary. Here, breadcrumbs are swapped out for almond meal and Greek yogurt, keeping the meatballs both tender and gluten-free. While the meatballs braise in a delicious tomato sauce, you’ll prepare a beautiful side salad of endive and frisée that is balanced with sweet dried figs and tangy balsamic vinegar. All of it comes together for a perfect meal that is rich in flavor and comforting, but not heavy.
1 yellow onion
2 garlic cloves
¼ oz fresh parsley
1 tbsp fresh rosemary
2 tbsp tomato paste
¼ cup candied pistachios
¼ cup almond meal
1 Greek yogurt cup
8 oz ground beef
4 oz ground lamb
1 can crushed tomatoes
2 heads endive
2 oz frisée
3 dried figs
2 tbsp Balsamic vinegar
Peel and finely mince the onion.
– Finely chop the garlic cloves; set aside.
– Remove and discard the stems from the parsley. Roughly chop a HANDFUL of the leaves and set aside.
– Remove and discard the stems from the rosemary. Rough chop only leaves for 1 tablespoon.
– In a small bowl, combine 2 tablespoons of tomato paste with beef base, and 1 cup of water. Whisk and set aside.
– Rough chop pistachios; set aside.
PREP THE MEATBALLS
In a medium bowl, whisk the egg. Add the almond meal and ¼ cup greek yogurt and mix well.
– Pat dry the ground beef and ground lamb with paper towels and add to the egg mixture.
– Add the onion, parsley, rosemary, garlic, 1 teaspoon of salt and ½ teaspoon pepper.
– Mix all the ingredients together until well incorporated and the consistency is pasty.
– Form mixture into 1½-inch-diameter meatballs.
-Place meatballs on a rimmed sheet pan and freeze for 10 minutes.
– In a 3-inch deep sauté pan, heat 1 tablespoon of olive oil over medium-high heat to coat the pan.
– Place the meatballs side by side in the hot pan and sear on each side for 2 minutes.
– Add the tomato beef broth to the seared meatballs in the large pan.
– Add crushed tomatoes to the large pan.
– Bring heat down to a simmer, cover and cook for 10 to 15 minutes. (USDA recommends cooking ground meat to a minimal 160°
PREP THE SALAD
-Remove the core of endives and separate leaves. Pull frisée apart; set aside.
– Finely dice the shallot and add to a large bowl.
– Rough chop the figs and add to the large bowl. Add balsamic vinegar, 2 tablespoons of olive oil and a pinch of salt. Whisk until well incorporated.
– Add endives, frisée, and pistachios to the vinaigrette and gently toss.
– Transfer meatballs to a platter and serve with the endive salad on the side.