Categories: Meals
Ingredients
- 1 Yellow Onion
- 2 oz. Ricotta
- 2 fl. oz. Red Cooking Wine
- 1/4 cup Italian Breadcrumbs
- 2 Russet Potatoes
- ⅓ oz. Butter
- 2 oz. Sour Cream
- 8 oz. Carrot
- 10 oz. Ground Beef
- 4 tsp. Beef Demi-Glace
Directions
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Peel and cut potatoes into chunks. Bring a small pot with potato chunks covered by 8 cups water and 2 tsp. salt to a boil. Cook until fork-tender, 14-18 minutes. Reserve 1 cup potato cooking water. Drain potatoes in a colander and return to pot. Set aside ⅔ cup potato cooking water for sauce. Add sour cream, ½ tsp. salt, and 2 Tbsp. remaining potato cooking water. Mash until desired consistency is reached, adding additional remaining potato cooking water 2 Tbsp. at a time if needed. Set aside. While potato boils, prepare ingredients.
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Halve and peel onion. Cut halves into ¼" dice. Peel, trim, and cut carrot into ¼" dice.
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In a mixing bowl, combine ground beef, breadcrumbs, ricotta, and a pinch of salt and pepper. Form into eight meatballs, about the size of golf balls.
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Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add meatballs to hot pan and stir occasionally until browned all over, 4-6 minutes. Remove meatballs to a plate. Meatballs will finish cooking at a later step. Reserve pan; no need to wipe clean.
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Return pan used to sear meatballs to medium-high heat. If pan is dry, add 2 tsp. olive oil. Add carrots and onions and stir often until lightly browned, 3-5 minutes. Add remaining potato cooking water, demi-glace, and red cooking wine. Bring to a boil. Once boiling, add meatballs. Cover, and cook until vegetables are tender and meatballs reach a minimum internal temperature of 160 degrees, 3-5 minutes. Remove from burner. Swirl in butter. Plate dish as pictured on front of card, making a bed of potatoes and placing meatballs and vegetables on top. Generously pour sauce over. Bon appétit!