honey and Cardamom Roasted Carrots with Italian-American Meatballs

Recipe inspired by Campo Fina Restaurant in Healdsburg CA

INGREDIENTS:

Carrots

2 pounds peeled and quartered carrots

3 tablespoons melted butter (or olive oil)

3 tablespoons honey

1 cup breadcrumbs

1 tsp cardamom

1/2 tsp salt

1/2 tsp ground black pepper

Meatballs

1 pound ground pork (not lean)

1 pound ground beef (not lean)

2 cups unpacked fresh breadcrumbs

1 medium onion (or shallot) diced

1/3 cup whole milk or buttermilk

8 cloves garlic diced

2 ounces Parmesan cheese grated

1 ball of Mozzarella cheese thickly sliced

1/2 cup parsley minced

1 tablespoon salt

fresh ground pepper

4 egg yolks

1 teaspoon dried oregano

1 teaspoon ground fennel seed

1 jar marinara sauce of choice

Make it.

 

INSTRUCTIONS:

  • Carrots

    • Wash, peel and quarter carrots. Remove both tops and stems

    • Mix melted butter, honey, carrots, cardamom, salt, pepper and breadcrumbs in a bowl. Fresh breadcrumbs are ideal.

    • Place and greased baking sheet and roast at 500 degrees for about 20-30 minutes until golden brown. Option to broil for 5 minutes for extra crispiness.

  • Meatballs

    • Mix fresh breadcrumbs in a bowl with milk and set aside for 15 minutes or so while other ingredients are prepared

    • The onions and/or garlic can be sautéed before hand if you want a less intense flavor of them.

    • Once ready, mix breadcrumbs. onions, garlic, cheese, parsley, salt, pepper, eggs, oregano, fennel, whipping until completely mixed together.

    • Then slowly add an even 1/3 of each meet mixing them in completely. If using a stand mixer, switch to hand mixing for the last two 1/3 pounds so as not to overwork the meat or over whip the eggs.

    • Roll the balls into roughly palm sized balls, packing them slightly but not with too much pressure.

    • Place balls on baking sheet and broil for about 4-5 minutes until the top is nicely browned.

    • Fill a medium cast iron skillet with at the jar of marinara or make your own sauce.

    • Simmer the meatballs in the tomato sauce until cooked through, about 30-45 minutes depending on how thick the are and the temperature. Internal temperature should be about 160 degrees.

    • Prior to removing, place thick Mozzarella slices over the meatballs and either let melt in skillet, or return to the hot oven to melt or broil.