red wine

Meatball Red Wine Stew

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I bought this beautiful lb of ground goat from Rainbow Ranch Farms (support local farmers!) and had been brainstorming all week on what to make with it. I originally was thinking burgers, but I’ve never worked with ground goat before and I wanted my first time with it to be more creative. When I set out to make this dish I was intending to make a salisbury style plate with a red wine gravy. I looked up a red wine gravy recipe on pinterest and for one reason or another it just never thickened up on me so I had to improvise at the last minute. In the end I ended up with this beautiful meatball stew and all I can say is that I’m glad the gravy attempt did not work out because this recipe is going into my regular rotation.

 

Meatballs

 

Ingredients:

  • 3 tablespoons vegetable oil
  • 2 tablespoons all purpose flour
  • 1/2 cup red wine
  • 2 cups water
  • 1 vegetable bouillon cube (or beef if you prefer)
  • 3 tablespoons tomato puree
  • 1 teaspoon superfine sugar
  • 2 bay leaves
  • 6 black peppercorns (ground)
  • 1 lb ground goat (formed into 9-12 meatballs)
  • 1 cup chopped carrots (fresh)
  • 3 cups chopped kale (fresh)
  • 1 cup chopped parsley (fresh)
  • sea salt

Cooking:

  1. In a large saucepan over medium high heat, heat the oil. Once the oil begins to give off steam, add flour and stir until it begins to turn golden.
  2.  Add bouillon cube, stir in red wine, water, tomato puree, sugar, ground peppercorns. Once fully stirred together, add bay leaves and bring mixture to a boil.
  3. Once boiling, add meatballs and allow to boil for 3-5 more minutes or until meatballs appear solid enough to be turned over. ( I neatly arranged them throughout the pan so they didn’t overlap).
  4. When meatballs are ready to be turned, you will begin adding kale and carrots. I did it in a way that whenever I picked up a meatball I placed a handful of kale and carrots in its place and turned the meatball over so that it sat on top of the veggies. Do this throughout until all veggies are added and all meatballs are turned over. Lower heat to medium low, cover and allow to simmer for about an hour. Keep an eye on your pan to ensure that mixture doesn’t dry out and cause anything to burn. I didn’t have this issue at all, but if you do I suggest lowering the heat and adding some water.
  5. When ready to serve remove bay leaves and make sure to give a decent portion of veggies alongside each meatball. I served with a side of creamy whipped potatoes and warm garlic toast.
  6. Enjoy! Let me know what you think and I would love to hear any tips or suggestions on improving this dish’s technique.