Spicy Duck Meatballs With Mint Cavatelli Recipes

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SPICY DUCK MEATBALLS WITH MINT CAVATELLI



Spicy Duck Meatballs with Mint Cavatelli image

The recipe for spicy duck meatballs with mint cavatelli is courtesy of Harold Dieterle.

Provided by Martha Stewart

Categories     Pasta and Grains

Number Of Ingredients 21

3 teaspoons olive oil
1 onion, very finely chopped
5 cloves garlic, very finely chopped
1 pound ground duck
1 tablespoon coarsely chopped basil
2 tablespoons chile sauce such as sriracha or sambal
1/4 cup panko
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
3 shallots, sliced crosswise
2 plum tomatoes, chopped
1/2 cup white wine
8 cups Brown Chicken Stock
8 sprigs fresh thyme
Mint Cavatelli, cooked
1 cup water spinach
4 tablespoons butter, cut into small pieces
4 teaspoons chopped mint
4 teaspoons chopped chives
Freshly grated Parmesan cheese, for serving
4 quail eggs

Steps:

  • Heat 1 teaspoon olive oil in a large skillet over medium heat. Add onion and 3 cloves garlic. Cook, stirring, until translucent, about 5 minutes; remove from heat and let cool.
  • Add onion and garlic mixture to a large bowl, along with, ground duck, basil, chile sauce, panko, and eggs. Knead mixture until well combined; season with salt and pepper. Transfer mixture to refrigerator and let chill for 30 minutes.
  • Preheat oven to 425 degrees.
  • Remove duck mixture from refrigerator and form into 1 1/2- to 2-inch balls. Transfer to a baking sheet. Transfer baking sheet to oven and cook for 10 minutes.
  • Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add remaining 2 cloves garlic, 1 shallot, and plum tomatoes. Cook, stirring occasionally, for 2 minutes. Add wine and cook until liquid is reduced by half, about 4 minutes. Add chicken stock and thyme; let simmer for 20 minutes.
  • Strain liquid through a fine mesh strainer set over another large saucepan, discarding solids. Transfer meatballs to liquid and place over medium heat. Let meatballs simmer until cooked through, about 30 minutes.
  • Heat remaining teaspoon olive oil in a large skillet over medium heat. Add remaining 2 shallots and cook, stirring occasionally, until translucent, about 2 minutes. Add water spinach, meatballs and their cooking liquid, cavatelli, butter, mint, and chives; let cook for 2 minutes.
  • Divide mixture evenly between 4 bowls. Sprinkle over freshly grated parmesan cheese and crack a quail egg into each bowl; serve immediately.

SPICY MEATBALLS WITH MINT SAUCE



Spicy meatballs with mint sauce image

Make and share this Spicy meatballs with mint sauce recipe from Food.com.

Provided by evakig

Categories     Meat

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb ground beef
2 slices bread, in water and drained
1 onion, chopped
2 cloves garlic
some mint leaf
oil
salt
pepper
2 cups yogurt
1 cucumber, chopped in small pieces
2 tablespoons mint
3 tablespoons oil
salt
pepper

Steps:

  • Combine all the ingredients.
  • Leave them for half an hour and then make the meatballs not round but oval.
  • Fry them in a saucepan.
  • Combine all the sauce ingredients and pour over the meatballs.

Nutrition Facts : Calories 468.3, Fat 31.7, SaturatedFat 10.7, Cholesterol 93, Sodium 219.8, Carbohydrate 18.3, Fiber 1.3, Sugar 8.7, Protein 27.2

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