Cherry Chipotle Cast-Iron Meatballs
These meatballs lean into the jammy cherry base of the sauce and develop a lacquered crust in a ripping hot skillet.
They are equally good stuffed into toasted rolls or spooned over creamy polenta.
Meatballs
- 1 lb ground beef
- 1/2 lb ground pork
- 1 egg
- 1/2 cup panko breadcrumbs
- 2 tbsp grated Parmesan
- 2 tbsp minced shallot
- 1 tbsp chopped parsley
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
Sauce
- 1 cup Smoked Cherry Chipotle sauce
- 1/2 cup beef stock
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
Method
- Mix meatball ingredients gently and roll into golf-ball sized rounds.
- Brown meatballs in a cast-iron skillet with a splash of oil until seared on all sides; remove and reserve.
- Toast tomato paste in the drippings, then whisk in stock, balsamic, and Smoked Cherry Chipotle sauce.
- Return meatballs to the skillet, cover, and simmer 12-15 minutes until cooked through and glossy.