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–+ servings

Partridge Meatballs with Cheese

These partridge meatballs with cheese present a delightful twist, immersed in a flavorful sauce of garlic, onion, bell pepper, and white wine.
Couverts8
Preparation 1 hour 30 minutes
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Ingredients

  • 2 tablespoons olive oil
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped green bell pepper
  • 2 garlic cloves finely chopped
  • 1 bay leaf
  • ½ cup chicken broth or vegetable broth
  • 2 tablespoons dry white wine
  • ¼ cup bread crumbs
  • Milk for soaking
  • 1 partridge or 2 quail boned and meat finely chopped
  • 2 slices mild cheese finely chopped
  • 1 large egg
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1 garlic clove finely chopped
  • All-purpose flour for dredging

Instructions

  • Heat 1 tablespoon of oil in a medium skillet over medium heat.
  • Add onion, bell pepper, 2 chopped garlic cloves, and bay leaf.
  • Cook, stirring, until the onion is softened, about 5 minutes.
  • Stir in broth and wine, reduce heat to low, cover, and simmer for 1 hour.
  • Remove the bay leaf.
  • Meanwhile, soak bread crumbs in milk until softened, then squeeze dry.
  • In a medium bowl, combine partridge, cheese, egg, parsley, bread crumbs, salt, pepper, and 1 garlic clove.
  • Shape into 1-inch balls.
  • Place flour in a small shallow bowl.
  • Dredge each meatball in flour.
  • In a shallow earthenware casserole dish or Dutch oven large enough for all the meatballs, heat the remaining 1 tablespoon oil over medium heat.
  • Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through.
  • Spoon the sauce over the meatballs.
  • If using earthenware, serve hot in the dish, or transfer to a platter.
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Course; Cheese / Poultry
Cuisine; European / Spain