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Meatball Ragout with Swiss Chard


Ingredients

10 oz Ground Beef
1 Carrot
1 Yellow Onion
1 Yukon Gold Potato
½ bunch Swiss Chard
2 Tbsps Tomato Paste
1 Tbsp Beef Demi-Glace
1 Tbsp Cornstarch
¼ cup Panko Breadcrumbs
1 Tbsp Meatball Spice Blend (Onion Powder, Sweet Paprika, Ground Fennel Seed, Celery Seed, Garlic Powder, Whole Dried Marjoram, Ground Cayenne Pepper)

Directions:

Prepare the ingredients:
Wash and dry the fresh produce. Small dice the potato. Peel the carrot; thinly slice into rounds on an angle. Peel and halve the onion; cut into ½-inch-wide wedges. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems, keeping them separate. To make the slurry, in a bowl, combine the cornstarch and ¼ cup of water; whisk until smooth.

Form the meatballs:

In a medium bowl, combine the ground beef, breadcrumbs and spice blend; season with salt and pepper. Gently mix until just combined. Using wet hands, form the mixture into 12 to 14 equal-sized meatballs, each about 1 inch in diameter.

Brown the meatballs:
In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Transfer to a plate, leaving any browned bits (or fond) in the pan.

Start the ragout:
Add the potato to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until lightly browned.

Add the vegetables:
Add the carrot, onion and chard stems to the pan of potato; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red and fragrant.

Finish the ragout & plate your dish:
Add the browned meatballs, chard leaves, demi-glace and 1½ cups of water to the pan of vegetables; season with salt and pepper. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined. Heat to boiling on high. Once boiling, add the slurry (stirring just before adding); season with salt and pepper. Reduce the heat to medium-high and simmer, stirring occasionally, 2 to 4 minutes, or until the liquid has thickened slightly and the meatballs are cooked through; season with salt and pepper to taste. Divide between 2 bowls. Enjoy!