Slow-Braised Meatballs with Cranberry Sauce and Egg Noodles
Recipe from Tyler Florence

Slow-Braised Meatballs with Cranberry Sauce and Egg Noodles


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Total Time: 1 hr
Servings: Serves 6 to 8
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Ingredients
 
savings in
 
Meatballs
  •     Extra-virgin olive oilOn Sale
  • 1    medium onion, choppedOn Sale
  • 4    garlic cloves, peeled and mincedOn Sale
  • 4    sprigs fresh thyme, leaves onlyOn Sale
  • 4    slices white sandwich breadOn Sale
  • 1  cup  whole milkOn Sale
  • 1  pound  ground beefOn Sale
  • 1  pound  ground vealOn Sale
  • 1  pound  ground porkOn Sale
  • 1    large eggOn Sale
  •     Kosher salt and freshly ground black pepperOn Sale
  • 1  750-milliliter  750-milliliter bottle red wineOn Sale
  • 1  quart  reduced-sodium beef brothOn Sale
  • 1  tablespoon  honeyOn Sale
  • 1  tablespoon  Dijon mustardOn Sale
  • 1/2  tablespoon  caraway seedsOn Sale
  • 2  tablespoons  creme fraicheOn Sale
Cranberry Sauce
  • 10  ounces  frozen cranberriesOn Sale
  • 1    orange, juice onlyOn Sale
Noodles
  • 1  pound  dried egg noodlesOn Sale
  • 2  tablespoons  extra-virgin olive oilOn Sale
  • 1/4  cup  chopped fresh dillOn Sale

Directions
1.
Preheat oven to 325 degrees F. For Meatballs, in a medium saute pan heat a 2-count of olive oil (about 2 tablespoons) over medium heat. Add onions, garlic, and thyme. Cook for 10 to 12 minutes until onions are caramelized. Remove crusts from bread and soak bread in milk. In a large bowl combine beef, veal, and pork. Add soaked bread, egg, and cooked onion, garlic, and thyme. Season with salt and pepper and mix well to combine.
2.
In a heavy roasting dish heat a 3-count of olive oil (about 3 tablespoons) over medium-high heat. Add meatballs and cook for 3 to 5 minutes, browning all over. Turn the heat to high and add wine and broth. Bring to a boil; remove from heat. Cover dish with aluminum foil and braise for 45 minutes, basting the meatballs every 20 minutes. If all the liquid evaporates, add more broth as you go. When done, remove the meatballs and set aside. Set the pan with the braising liquid on the stovetop over medium heat and add honey, mustard, and caraway seeds. Simmer to reduce mixture until it is thick and syrupy. Stir in creme fraiche and season with salt and pepper.
3.
For the Cranberry Sauce, in a small saucepan combine cranberries with orange juice. Simmer about 10 minutes, until sauce is pulpy and thick. Remove from heat.
4.
Meanwhile, in a large pot of salted boiling water, cook noodles according to package directions. Drain; toss with oil and dill. To serve, top noodles with meatballs and sauce. Serve the Cranberry Sauce on the side.

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