Boreal Spiced Meatballs with Glazed Rutabaga
Ingredients
Meatballs
- ¼ cup finely chopped onion
- 2 cloves garlic, smashed and chopped
- ½ pound ground beef
- ½ pound ground pork
- ½ cup breadcrumbs
- ¼ cup freshly grated pecorino cheese
- 1 large egg
- 1 teaspoon ground juniper berries
- 1 teaspoon dried crushed spruce tips
- 1 teaspoon sumac
- 1 tablespoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
Rutabaga
- 2 medium rutabagas, peeled and cut into wedges
- ½ cup chicken stock
- ½ teaspoon kosher salt
- Fresh cracked black pepper
- 3 tablespoons butter
- 3 tablespoons maple syrup
- ¼ bunch of curly parsley for garnish
Instructions
- Preheat your oven to 400°F.
- In a large bowl, add the onion, garlic, beef, pork, breadcrumbs, pecorino cheese, egg, juniper, spruce tips, sumac, salt, pepper, parsley, and rosemary.
- Mix everything until just combined, being careful not to overmix.
- Wet your hands slightly and form the mixture into meatballs about 2 inches in diameter. Place them on a parchment-lined baking sheet and bake for 10-12 minutes until they are browned and cooked through.
- While the meatballs are cooking, prepare the rutabaga. Using the same pan as the meatballs, place it back on medium-high heat and carefully add the rutabaga wedges.
- Cook until lightly browned on one side then flip each piece over and brown the other side. Add the chicken stock, salt, and a few cracks of pepper, and bring to a simmer. Cook until the stock is reduced by about half and the rutabagas are soft.
- Add the butter and maple syrup and turn the heat up to high. Cook until the sauce is slightly thickened then remove from the heat.
- Plate the rutabaga wedges and arrange the meatballs all over. Drizzle everything with the maple syrup pan sauce and scissor the curly parsley over the top.
