Receta Kurdish Meatballs with Swiss Chard
Light meat patties stuffed with Swiss chard and simmered in stock with wine.
Tiempo de Prep: | Israeli |
Tiempo para Cocinar: | Raciónes: 4 |
Ingredientes
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Direcciones
- Cut away the hard white stem of the Swiss chard leaves. Reserve them.
- Put the green leaves in a large pan without any added water. Cook, covered, over low heat till they wilt (about 2 minutes).
- Allow the greens to cool and chop them finely.
- Into a bowl, put the meat, egg, onion, chopped Swiss chard, bread crumbs and spices.
- Mix, then knead till you have a firm, well-blended mix.
- Prepare a skillet with a little oil on the bottom. Fry the meatballs for 5 minutes on each side, just enough to make them hold together and to give them a good brown color.
- Cut the white part of the beet stems into finger-sized pieces.
- In a medium-sized pot, fry the garlic in olive oil for 2 minutes and add the lemon juice.
- Add the meatballs and beet stems. Cover with water or stock.
- Cook, covered, 20 minutes or until the meatballs are done.
- When the meatballs are done, removed them from the pot and put them aside.
- Heat the skillet where the meatballs had fried.
- Add the cup of wine and stir to loosen up any savory bits.
- Dissolve 1 teaspoon cornstarch in 2 tablespoons of more wine and stir it in.
- Add this liquid to the pot and simmer the liquid, uncovered. When it thickens slightly, return the meatballs to the pot.
- Chop the scallions and scatter them over the meatballs just before bringing them to the table.