These Brandy-Infused Meatballs offer a sophisticated twist on traditional Italian meatballs, featuring a blend of lean beef, ham, and Parmesan. Perfect as an appetizer or entrée, this dish is enhanced with a rich brandy sauce, making it ideal for parties and special occasions.
Brandy-Infused Meatballs with Parmesan and Ham
These Brandy-Infused Meatballs offer a sophisticated twist on traditional Italian meatballs, featuring a blend of lean beef, ham, and Parmesan. Perfect as an appetizer or entrée, this dish is enhanced with a rich brandy sauce, making it ideal for parties and special occasions.
Equipment
- Large mixing bowl
- Sauté pan
- Whisk
- Measuring cups
- spatula
- Mixing spoon
Ingredients
- 3 ½ cups of lean ground beef
- 1/3 cup of chopped cooked ham
- 2 egg yolks
- 2/3 cup of Parmesan cheese freshly grated if available
- 1 tablespoon of parsley chopped
- 2 tablespoons of heavy cream
- Flour as needed for dusting
- ¼ cup of butter
- 1 tablespoon of olive oil
- 1 small onion chopped
- 3 tablespoons of water
- 1 tablespoon of brandy
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the lean ground beef, chopped ham, egg yolks, grated Parmesan cheese, chopped parsley, heavy cream, and salt and pepper.
- Mix thoroughly using your hands until the ingredients are well combined.
- Shape the mixture into meatballs, dampening your hands as needed to prevent sticking.
- Lightly dust the meatballs with flour.
- In a sauté pan, heat the butter and olive oil over low heat.
- Add the chopped onion and cook for about 5 minutes, stirring occasionally until softened.
- Increase the heat to high and add the meatballs to the pan.
- Cook each meatball for about 1 minute on each side to brown the exterior.
- Reduce the heat to low and continue cooking the meatballs for an additional 15 minutes.
- The meatballs may remain slightly pink in the center.
- Transfer the cooked meatballs to a serving bowl and set aside.
- In the same pan, add 3 tablespoons of water and heat for a few seconds, then add the brandy.
- Using a whisk, stir the mixture, scraping up any browned bits from the bottom of the pan.
- Cook the sauce until it thickens slightly.
- Pour the brandy sauce over the meatballs and serve immediately.
Notes & Wine Advice
Pair with a robust red wine like Cabernet Sauvignon or a bold Chianti to complement the rich flavors of the meat and brandy sauce.
Nutrition values
Calories: 480 kcal | Carbohydrates: 5 g | Protein: 28 g | Fat: 38 g | Sugar: 1 g