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Monday, June 12, 2006

Boulettes de Viande au Vin Roux

Now, the ingredients to this dish may sound a little out of the ordinary, but I assure you that this is delicious. While the procedure is a little lengthy, it is well worth the result. This recipe is from Madison who got the idea from her mother. She has created a very unique and satisfying dish.

One 1-pound package of ground chicken
One 1-pound package of ground turkey (You can use two of any ground meat you prefer)
1/4 cup teriyaki sauce
5 tbls. grape jelly
1 ½ tsp. Greek Seasoning (If you don’t have that, just use salt and pepper)
1 ½ tbls. butter
2 tsp. flour
3/4 cup good red wine
Olive oil

1. In a large bowl, whisk together the teriyaki sauce, grape jelly, and seasoning until the jelly has been broken down into small pieces.
2. Add to that the two packages of ground meat; mix well.
3. Over medium heat, add enough olive oil to the bottom of a large cast-iron pan to coat the surface.
4. Take meat mixture and begin to form them into 1-11/2 in. meatballs.
5. When water sprinkled on the oil crackles, add as many meatballs to the pan as you can without over-crowding it. (Exact amount will vary depending on the size of your pan; you may need to do two batches)
6. Cook for about two minutes on each side (until they get a nice golden-brown sear) then turn down the heat to medium low and let them finish cooking through. (Flip occasionally)
7. Take the meatballs out of the pan and put them aside. Add to the same pan the butter, and scrape around the bottom of the pan to get all of the bits of meat off of it.
8. After one minute of scraping around, add the two tsp. of flour and whisk briskly until you can no longer see any white.
9. Cook this over low heat about seven/eight minutes, until it looks almost clumpy.
10. Add the wine and whisk around the roux until it has dissolved into the wine.
11. Cook this for about six minutes, or until the wine no longer tastes sharp.
12. Add the meatballs back to the pan and stir them around for a minute or so to coat them in the sauce and re-heat them. You can serve this over a bed of your favorite mashed potatoes or pasta with some mixed vegetables on the side.


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