I didn't know what I wanted to make for dinner until I stumbled upon Staffan Terje's (Barbacco)
polpette recipe in
7x7 magazine. Having never made meatballs in my life, I decided now would be a good time to start. Now, I may have never made meatballs myself but I have definitely consumed my fair share and I will say, these were yummy. Terje's recipe is for a Sicilian-style meatball made of pork and complemented by some sweet raisins, bringing a nice lightness to a food that can often be heavy.
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| A charming window at the museum, Le Manoir Mauvide-Genest |
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| Some of the charming architecture on L'Ile d'Orleans |
I made a half recipe which I think easily would have served 4, there were two of us and we had ample leftovers. To begin, whisk together an egg and a half cup milk in a large bowl, throw in a half cup panko and set the mixture aside for 10 minutes. I then added 1 pound pork along with 1 teaspoon oregano, 1 teaspoon red chile flakes, 2 cloves minced garlic, a half a bunch of parsley finely chopped, a half cup grated parmesan, a generous half cup of golden raisins, 1/2 tablespoon salt and a generous sprinkling of pepper.
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| The sheep and garden at the B&B Dans Les Bras de Morphee |
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| The view of Quebec City from the Ile |
Form the meat mixture into large round patties and then fry until browned on the outside in some olive oil. Once browned, set aside and make the tomato sauce, I made a version of Terje's, found here. Put the meatballs in a baking dish and cover partially with the tomato sauce. Bake at 350 for 25-30 minutes. I served mine over linguine and sauteed chard finished with some fresh lemon zest for a little brightness. (Note: The original calls for pine nuts but I chose to omit those, up to you)
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| The final course of the deliciously decadent breakfast at Dans Les Bras de Morphee |
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| View from Dans Les Bras de Morphee |
