Jumbo meatball with parmigiano mashed potatoes
Serves
8
Chef Randy's massive Italian meatball recipe is perfectly complimented by his creamy parmigiano mashed potatoes.
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Ingredients
1 cup
old bread, soaked in milk
1.5 lb.
ground beef
1.5 lb.
ground pork
1 tbsp.
crushed garlic
1 tbsp.
worcestershire
1 tbsp.
dijon mustard
1 tbsp.
chopped parsley
Pinch
of salt and pepper
Braising stock
1
Spanish onion, sliced
1/2 bottle
red wine
1.5 litres
beef stock
1 tbsp.
chopped parsley
Pinch
of salt and pepper
Mashed potatoes
2 lb.
Yukon Gold potatoes, peeled
1 cup
grated parmigiano
1/4 cup
sliced chives
1/4 cup
butter
1/4 cup
heavy cream
Pinch
of salt and pepper
Instructions
1) In a large pot, saute onions and rosemary for braising stock until you get a nice dark color, deglaze with red wine and reduce by half. Add beef stock and simmer.
2) Pre heat oven to 400. Mix up all ground beef ingredients, season lightly with salt and pepper. Portion mix into 8 large perfect balls. Place on baking sheet and roast for 25 minutes.
3) Remove and add to braising liquid, simmer for 30 minutes.
4) Bring potatoes to a soft boil for 20 minutes.
5) Mash aggressively and add butter, parmigiano and chives. Season and place in the bottom of a large pasta bowl.
6) Lightly top with a meatball and finish with a small amount of braising stock.