Disclosure of Material Connection: I received this book free from Wini Moranville & was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
Wini’s Pork Meatballs With Dijon Cream Sauce are too good, it’s true.
Jake and I know we’ve hit the dinner jackpot when we battle over leftovers. In this case, Jake won.
Wini is a writer, Des Moines Register columnist, and blogger who wrote French Cookbook La Chez Bonne Femme and The Braiser Cookbook. Last fall, I had the pleasure of meeting her at the Iowa Food & Lifestyle Blogger gathering in Iowa City. When she generously offered to let us enjoy her newest cookbook and choose a recipe to share, I jumped at the opportunity.
The Braiser Cookbook is an e-book available on Amazon and it’s a steal at $2.99 (as of 10/18/14). I appreciate how all of the recipes are both elegant and approachable for the home cook. There really isn’t a recipe in this book that I’m too intimidated to try in my own kitchen. And guess what? I don’t even own a braiser. All of these recipes can be prepared at home without a braiser, and Wini provides advice for adapting them accordingly.
Jake and I have experienced a busier than any other in recent memory. We’re out-of-town more weekends than we’re home and crave warm, homecooked food after work. I gravitated towards Wini’s meat balls recipe because they were simple to prepare on a weeknight. The Baked Cabbage With Bacon and Apples she suggested as a side dish was also a breeze to prepare, but you’ll have to get her book for that recipe. I can’t be giving away all of Wini’s secrets.
The meatballs are actually made without any breading or filler. I was surprised by how moist and tender they tasted, since I’ve never prepared a ground meat dish without bread crumbs or oatmeal. They are delicate so Wini recommends flipping them gently with a large tablespoon. The sauce is rich with cream, but not overly so, as it is reduced with white wine and tangy mustard. Plus, the full cup of parsley adds a bright note. I bought ground pork at my favorite butcher shop Louie’s Custom Meats in Clear Lake, Iowa. It’s worth the drive from Mason City.
I only took one photo of these meatballs after we had filled our plates. We enjoyed our dinner so much that there was just no time to pause for photos. “I’ll take more tomorrow, when the lighting’s better,” I swore. But alas, when I came home from work they were gone. I could hardly blame Jake, though, because if I had beaten him home from work, I would have eaten them too. The lesson we learned from this dish is that if you really love something don’t ever let it go.
For more photos, check out In The Kitchen With Jenny’s post.
Pork Meat Balls With Dijon Cream Sauce
This recipe is a collaboration between Wini Moranville & Chef David Baruthio of Baru 66 in Des Moines, Iowa.
1-1/2 pounds ground pork
1 cup finely chopped flat-leaf parsley leaves
2 cloves garlic, finely minced or grated
Salt & freshly ground black pepper to taste
1/2 cup vegetable oil
1 cup finely chopped onion
1/2 cup dry white wine
3 tablespoons Dijon mustard
1-1/2 cups heavy cream
- In a bowl, mix together the pork, parsley, egg, garlic, salt & pepper. Go easy on the salt because the mustard is salty and tangy. I added about 1/2 teaspoon. Shape into about 12 meatballs.
- Heat vegetable oil over medium-high heat in a 3 1/2 quart braiser until the oil shimmers. I used a large saucepan with deep sides and a lid.
- Add the meatballs to the hot oil and cook until lightly browned. Flip and cook the other side of the meatballs until they are also lightly browned. This should take about six minutes total.
- Reduce the heat to medium-low and continue to cook the meatballs, turning occasionally until they are browned on each side.
- Remove meatballs from pan and drain off all of the oil except for a sheen.
- Increase temperature to medium
- Cook onions until tender but not brown.
- Add the wine and cook, stirring up the loose bits from the bottom of the pan. Reduce wine to about 1/4 cup which should take about three minutes.
- Whisk in the mustard. Add heavy cream and cook, stirring until the sauce is reduced to about one cup.
- Return meatballs to pan and simmer until they are cooked through (160℉).
- Per Wini’s recommendation, I served the meatballs with her Baked Cabbage With Bacon & Apples. It’s also easy to whip together. Let the cabbage bake while you cook the meatballs. I like to add splashes of red wine vinegar for some tang.