I get a kick out of cooking shows that start with, here’s something you can make with everything that’s already in your pantry. Then they relay a list of ingredients I have never had in my pantry. But they are professional chefs, with a television show and cookbooks to their names: a well-appointed pantry is to be expected. I’m dabbler in the kitchen, an experimenter. These programs inspire me and I inevitably feel the urge to pop over to the framers’ market or Sur la Table after binging a few cooking shows.
Goat Cheese Stuffed Meatballs is something I can always make. The only time I’ve had a hick-up is when I inadvertently purchased a lesser quality meat which rendered too much liquid and fat while browning. Things got a bit messy and it was not very appetizing to look at while cooking. Whether you are an advanced cook or a weekend warrior in the kitchen, every step of meal preparation should be appealing. The ingredients should be fresh, rich in color, respond well to the cooking process, and release a fine aroma. Cooking is as much a visual art as it is a desired taste sensation.
I started with Wagyu ground beef. I added an egg, some Italian bread crumbs, finely chopped onion, minced garlic, salt, and pepper. These ingredients were mixed together as olive oil gently warmed in my enameled Dutch oven: it’s always a bonus when I get to use this lovely when cooking! I formed the meatballs, made an indentation with my thumb, added a chuck of goat cheese to the center, and reformed the meatballs.
TIP: Be certain to brown the meatballs in batches: you don’t want to crowd the meatballs when browning. When I was ready to brown the second batch, I transferred the first batch to a vintage Pyrex dish: another favorite of mine, and kept them warm in the oven. To ensure the meatballs would not become overly done, I left them a bit pink in the middle so they could continue to cook while I make the red wine sauce.
Red Wine Sauce
One meatball was reserved in the Dutch oven which I broke into smaller pieces. I added a cup and a half of good red wine and beef broth: each. Using a wood spoon I scraped the bottom of the pan to release the little bits left from browning the meatballs. I let this simmer until the amount of liquid had reduced by half.
In the meantime, carrots with butter and a dash of brown sugar simmered on the stove.
The red wine sauce was drizzled over gnocchi and the goat cheese stuffed meatballs and topped with a generous sprinkling of goat cheese.