Thursday, June 3, 2010

Meatballs XI

Meatballs three days in a row!!! We had meatballs again last night. OK, maybe tonight I will make something else. I saw a most unusual meatball recipe using peaches and knew I had to make it. It was from this cookbook

The meat mixture was pretty standard, containing breadcrumbs, parsley, onions and garlic, but it was the sauce that absolutely transformed this dish! The browned meatballs were simmered in this sauce made from caramelized sugar, butter, browned pears, sherry vinegar, broth, cinnamon and toasted pine nuts. It was like a really, really amazing rendition of familiar sweet-and-sour flavors. I also made a standard Spanish side of spinach with pine nuts and raisins. The wine was an Albarino from Spain, which turned out to be a little too delicate to stand up to the robust flavors of the meatball sauce. Perhaps a heavier white, like a slightly oakey Viognier would have been a better match. I offered the remains of an apple gallete to Dave, but he said he didn't need dessert because the peaches in the sweet sauce was dessert-y enough!

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