Partridge Meatballs with Cheese
These partridge meatballs with cheese present a delightful twist, immersed in a flavorful sauce of garlic, onion, bell pepper, and white wine.
Ingrediënten
- 2 tablespoons olive oil
- ¼ cup finely chopped onion
- ¼ cup finely chopped green bell pepper
- 2 garlic cloves finely chopped
- 1 bay leaf
- ½ cup chicken broth or vegetable broth
- 2 tablespoons dry white wine
- ¼ cup bread crumbs
- Milk for soaking
- 1 partridge or 2 quail boned and meat finely chopped
- 2 slices mild cheese finely chopped
- 1 large egg
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Kosher or sea salt
- Freshly ground black pepper
- 1 garlic clove finely chopped
- All-purpose flour for dredging
Instructies
- Heat 1 tablespoon of oil in a medium skillet over medium heat.
- Add onion, bell pepper, 2 chopped garlic cloves, and bay leaf.
- Cook, stirring, until the onion is softened, about 5 minutes.
- Stir in broth and wine, reduce heat to low, cover, and simmer for 1 hour.
- Remove the bay leaf.
- Meanwhile, soak bread crumbs in milk until softened, then squeeze dry.
- In a medium bowl, combine partridge, cheese, egg, parsley, bread crumbs, salt, pepper, and 1 garlic clove.
- Shape into 1-inch balls.
- Place flour in a small shallow bowl.
- Dredge each meatball in flour.
- In a shallow earthenware casserole dish or Dutch oven large enough for all the meatballs, heat the remaining 1 tablespoon oil over medium heat.
- Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through.
- Spoon the sauce over the meatballs.
- If using earthenware, serve hot in the dish, or transfer to a platter.
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