{"id":1592,"date":"2011-02-02T21:52:42","date_gmt":"2011-02-03T05:52:42","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=1592"},"modified":"2012-08-24T17:03:47","modified_gmt":"2012-08-25T00:03:47","slug":"spicy-veal-meatballs-with-dates-and-bacon","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/spicy-veal-meatballs-with-dates-and-bacon","title":{"rendered":"spicy veal meatballs with dates and bacon"},"content":{"rendered":"<p style=\"text-align: center;\"><strong><span style=\"color: #ff0000;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-1596\" title=\"spicy veal meatballs with dates and bacon\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/balls-350x250.jpg\" alt=\"spicy veal meatballs with dates and bacon\" width=\"350\" height=\"250\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/balls-350x250.jpg 350w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/balls-580x415.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/02\/balls.jpg 616w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/span><\/strong><\/p>\n<p style=\"text-align: center;\"><strong><span style=\"color: #ff0000;\">spicy veal meatballs with dates and bacon<\/span><\/strong><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">yield:<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">makes approximately 50 meatballs (1\/2 ounce each) <\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">what you need:<\/span><\/span><\/p>\n<p><span style=\"color: #999999;\">1 tablespoon olive oil<br \/>\n3 garlic cloves, minced<br \/>\n2\/3 cup onion, diced brunoise<br \/>\n1 tablespoon rendered <span class=\"famos-shop click famos-annotation refid-122EP\" title=\"famos duck fat\">duck fat<\/span><br \/>\n4 bacon slices, chopped and trimmed<br \/>\n1 pound ground veal&nbsp; (or beef)<br \/>\n3 Medjool dates, pits removed and chopped<br \/>\n1 egg, mixed<br \/>\n2 tablespoon finely grated Parmesan<br \/>\n4 tablespoons fresh Italian parsley, minced<br \/>\n1\/2 teaspoon <span class=\"famos-shop click famos-annotation refid-10ENQ\" title=\"famos piment d\u2019espelette\">piment d\u2019espelette<\/span><br \/>\n1 teaspoon cayenne pepper<br \/>\n1\/2 teaspoon ground cumin<br \/>\n2&nbsp; teaspoons kosher salt (and as needed)<br \/>\n1 teaspoon freshly ground pepper (and as needed)<\/span><\/p>\n<p><span style=\"color: #999999;\">1-2 tablespoon olive oil<br \/>\n1\/4 cup dry white wine<br \/>\n2 cups of <span class=\"famos-shop click famos-annotation refid-122EN\" title=\"famos Pomi strained tomato sauce\">Pomi strained tomato sauce<\/span><br \/>\n3\/4 cup chicken stock<\/span><\/p>\n<p><span style=\"color: #999999;\"><!--more--><br \/>\n<\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">how to:<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">Sweat Garlic and Onio<span style=\"color: #ff0000;\">n<\/span><\/span><span style=\"color: #ff0000;\">s.<\/span><span style=\"color: #999999;\"> Place a cast-iron skillet or an ovenproof fry pan over medium-high heat.&nbsp; Add olive oil.&nbsp; Once oil is hot, add garlic.&nbsp; When garlic is fragrant, add the onions and cook until translucent.&nbsp; Remove from heat.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Make Meatballs<\/span>.&nbsp; <span style=\"color: #999999;\">Place ground veal, garlic, onions, duck fat, dates, egg, parsley, cheese, and seasoning in a food processor. &nbsp; Pulse until incorporated and the mixture begins to form a ball.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Shape Meatballs. <\/span> <span style=\"color: #999999;\">Take a scoop of meat mixture and roll into a ball about one inch in size (1\/2 ounce in weight).&nbsp; Repeat until all the meat has been shaped.&nbsp; Place meatballs on a plate or tray.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Fry Meatballs.<\/span> <span style=\"color: #999999;\"> Use the same skillet you cooked the onions in and place it over medium heat.&nbsp; Add 1-2 tablespoons of olive oil to pan (just so meatballs do not stick). &nbsp; &nbsp;Slightly sear the meatballs for 1-2 minutes until lightly browned (they do not have to brown on all sides you just want them to hold their shape).&nbsp; &nbsp; It is best to work in batches so you do not overcook them.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Set Aside.<\/span> <span style=\"color: #999999;\">As they are browned, remove the meatballs with tongs or a slotted spoon. &nbsp; Place meatballs on a paper towel.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Degrease And Deglaze.<\/span> <span style=\"color: #999999;\"> When all of the meatballs have been seared, remove excess grease from the skillet and place skillet back on the stove.&nbsp; Add the white wine, scraping off the fond from the bottom with a wooden spoon or heat resistant spatula.&nbsp; Reduce au sec (until the wine has all been cooked out).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Simmer<\/span>. <span style=\"color: #999999;\"> Add tomato sauce and chicken stock to the skillet.&nbsp; Bring to a boil and then turn down the heat.&nbsp; Add&nbsp; meatballs.&nbsp; Cover skillet with a lid.&nbsp; Simmer over a low flame about 15- 20 minutes until meatballs are cooked. &nbsp; Use a spoon to skim off any grease and foam from the top of the sauce.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Reduce.<\/span> <span style=\"color: #999999;\"> Once meatballs are done, remove them from the skillet&nbsp; with a slotted spoon and set aside on a plate (cover with foil to keep warm).&nbsp; Reduce sauce until it is thick.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Adjust Seasoning<\/span>.&nbsp; <span style=\"color: #999999;\">Season with salt and pepper to taste.&nbsp; Return meatballs to the skillet and toss to coat in the sauce.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ff0000;\">Serve.<\/span><span style=\"color: #999999;\"> Serve warm.<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>spicy veal meatballs with dates and bacon yield: makes approximately 50 meatballs (1\/2 ounce each) what you need: 1 tablespoon olive oil 3 garlic cloves, minced 2\/3 cup onion, diced brunoise 1 tablespoon rendered duck fat 4 bacon slices, chopped and trimmed 1 pound ground veal&nbsp; (or beef) 3 Medjool dates, pits removed and chopped [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[337,18,343],"tags":[232,371,25,370,368,369,367],"class_list":["post-1592","post","type-post","status-publish","format-standard","hentry","category-passed-appetizers","category-recipes","category-snacks-and-treats","tag-appetizer","tag-bacon","tag-dates","tag-meatballs","tag-spicy","tag-sweet","tag-veal"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1592","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=1592"}],"version-history":[{"count":24,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1592\/revisions"}],"predecessor-version":[{"id":1659,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/1592\/revisions\/1659"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=1592"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=1592"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=1592"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}