Tarragon Dijon Meatballs with Garlic-Tarragon Grav

17 280 991
Ingredients Minutes Calories
Prep Cook Servings
4 h 40 min 4
Tarragon Dijon Meatballs with Garlic-Tarragon Grav
Health Rating

Ingredients


454 gm Beef, ground, extra lean
454 gm Pork, ground, lean
4 clove(s) Garlic (crushed)
2 large egg Egg
2 tbsp Dijon mustard
1 tbsp, ground Tarragon, dried
2 tsp Sea salt
2 tsp Worcestershire sauce
1 tsp Black pepper
2 cup Cashew nuts, raw (soaked 4-6 hours, drained)
2 tbsp Ghee (or butter)
2 tbsp Extra virgin olive oil
1/3 medium Yellow onion (diced)
4 clove(s) Garlic (crushed)
2 1/2 cup Chicken broth (stock)
1 tbsp Apple cider vinegar
1 tbsp, ground Tarragon, dried

Instructions


Tarragon Meatballs:

Preheat oven to 375 degrees Fahrenheit, and line a baking sheet with parchment paper.

Combine all ingredients in the bowl of a stand mixer and mix until all ingredients are completely incorporated.

Using a 1-tablespoon dough scoop, portion out meatballs and evenly space them on the baking sheet. (This saves time and creates perfectly sized meatballs.)

Bake 25 to 30 minutes. Remove from oven and serve with garlic-tarragon gravy (next recipe).

 

 

Add drained and rinsed cashews to a blender and set aside. In a large skillet or cast-iron pan, heat butter (or ghee) and oil of choice. Add diced onion and sauté for 5 to 7 minutes, until soft. Add crushed garlic and stir.

Transfer garlic and onion to the blender with the cashews, add 2 cups of broth to start, and begin blending. Blend on high speed until the gravy is smooth and without lumps.

Transfer the gravy back into the skillet. Add vinegar, tarragon, salt and pepper. If thinner gravy is desired, add more broth.

Reduce heat to low and keep warm.

Serve over meatballs. To reheat, place in a saucepan over low heat and whisk in a bit of broth as the gravy heats to thin it out.


Nutrition Facts

Per Portion

Calories 991
Calories from fat 633
Calories from saturated fat 188
Total Fat 70 g
Saturated Fat 20.8 g
Trans Fat 0.8 g
Polyunsaturated Fat 9.0 g
Monounsaturated Fat 35 g
Cholesterol 248 mg
Sodium 1918 mg
Potassium 1313 mg
Total Carbohydrate 27.2 g
Dietary Fiber 3.0 g
Sugars 4.8 g
Protein 62 g

Dietary servings

Per Portion


Meat 2.5
Meat Alternative 2.5

Energy sources


Pygal11%409.69152034298315112.425935550427164%417.62498789671656274.274351374022225%317.770664478673133.132623293256511%64%25%CarbohydratesFatProtein
Lunch
Main