Smoked Steak Au Poivre Meatballs
Directions
- 1Combine panko and red wine in a bowl; let it soak.
- 2Add beef, pork, garlic, rosemary, thyme, lemon zest, egg, salt, and pepper to the bowl and mix.
- 3Shape the mixture into meatballs.
- 4Place the meatballs on a Traeger grill and smoke for about 35-40 minutes.
- 5In a skillet, toast bashed peppercorns for 2 minutes.
- 6Add butter, shallots, garlic, and a pinch of salt to the skillet and cook until softened.
- 7Remove from heat; add whiskey and carefully ignite with a lighter.
- 8Return to heat; cook for 1 minute.
- 9Add beef stock, heavy cream, salt, and the smoked meatballs to the skillet; bring to a boil.
- 10Let the sauce simmer until thickened and the meatballs are cooked through.
- 11Serve the meatballs with creamy mashed potatoes, green beans, extra sauce, fresh chives.
Ingredients
- 0.33 cup panko bread crumbs
- 0.5 cup red wine
- 1 pound ground beef
- 0.5 pound ground pork
- 1 free-range egg
- 2 tablespoons chopped rosemary
- 2 tablespoons chopped thyme
- 4 garlic cloves, minced
- 0 sea salt
- 0 freshly cracked black pepper
- 1.5 tablespoons black peppercorns, bashed
- 4 tablespoons butter
- 2 large shallots, peeled and diced
- 4 garlic cloves, minced
- 0.25 cup your favorite whiskey
- 1.5 cups beef stock
- 1.5 cups heavy cream
- 0 sea salt
- 0 mashed potatoes
- 0 green beans
- 0 minced chives
Equipment
bowlgraterTraeger grillskilletlighter
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