Beef Polpette (meatballs) Ingredients
2 grass-fed ground beef 80% lean
2 eggs
1/2 cup milk
1/2 cup panko
½ cup yellow onion, finely diced, sweated, and cooled
2 cloves of garlic; minced sweated and cooled
1 Tablespoon + 2 teaspoons of Diamond Crystal Kosher salt
¾ Teaspoon of Black Pepper
½ teaspoon of ground Caraway
¼ teaspoon of ground nutmeg
½ teaspoon of ground coriander
½ teaspoon of Hungarian Paprika
Beef Polpette (meatballs) Technique
- Combine all ingredients in a stand mixer, fixed with a paddle
- Mix ingredients on medium speed until homogenized and tacky to the touch
- Refrigerate for 1 hr and roll into 2-inch balls
- Roast on an oiled sheet pan at 400°F for approx. 15-20 minutes or until internal temperature is 165°F
Assembly
- Spoon salad onto the serving dish
- Place polpette on top of salad
- Spoon yogurt on top of polpette
- Garnish with a sprinkling of chervil and sumac
Tahini Yogurt Ingredients
1.5 cups of whole milk Greek yogurt
¼ cup of tahini
½ teaspoon of minced garlic
1 tablespoon of lemon juice
¼ cup of extra virgin olive oil + additional for garnish
½ teaspoon of ground cumin
½ teaspoon of paprika
½ teaspoon of sumac
½ cup of water
Salt to taste
Tahini Yogurt Technique
- Mix all yogurt ingredients in a mixing bowl and whisk until evenly incorporated. Season to taste with salt.
- Can be stored in the refrigerator for up to 4 days, allow 30 minutes at room temperature before serving
Herbed Favas & Farro Ingredients
2 cups cooked farro
1 cup blanched, peeled fava beans
½ teaspoon chopped tarragon
½ teaspoon chopped parsley
¼ teaspoon banyuls (red wine) vinegar
2 teaspoons evoo
Chervil (garnish)
Sumac (garnish)
Herbed Favas & Farro Technique
- Combine all ingredients except chervil and sumac
- Mix and season to taste with salt and pepper
