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Meatball Ragout

with Swiss Chard

  • icon_cook Created with Sketch.
    Cook Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

The word “ragout” comes from the French “ragoûter,” which means “to revive the taste or appetite.” And the rustic stew itself—made with meat, vegetables and plenty of savory, herby seasonings—does just that. Here, we’re finishing succulent, spiced meatballs with our hearty vegetables, including leafy chard. Beef demi-glace and a quick slurry (a combination of cornstarch and water) give the broth its satisfying thickness.

fresh
ingredients
tried-and-true
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time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Small dice the potato. Peel the carrot; thinly slice into rounds on an angle. Peel and halve the onion; cut into ½-inch-wide wedges. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems, keeping them separate. To make the slurry, in a bowl, combine the cornstarch and ¼ cup of water; whisk until smooth.

Form the meatballs:
2 Form the meatballs:

In a medium bowl, combine the ground beef, breadcrumbs and spice blend; season with salt and pepper. Gently mix until just combined. Using wet hands, form the mixture into 12 to 14 equal-sized meatballs, each about 1 inch in diameter.

Brown the meatballs:
3 Brown the meatballs:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Transfer to a plate, leaving any browned bits (or fond) in the pan.

Start the ragout:
4 Start the ragout:

Add the potato to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until lightly browned.

Add the vegetables:
5 Add the vegetables:

Add the carrot, onion and chard stems to the pan of potato; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red and fragrant.

Finish the ragout & plate your dish:
6 Finish the ragout & plate your dish:

Add the browned meatballs, chard leaves, demi-glace and 1½ cups of water to the pan of vegetables; season with salt and pepper. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined. Heat to boiling on high. Once boiling, add the slurry (stirring just before adding); season with salt and pepper. Reduce the heat to medium-high and simmer, stirring occasionally, 2 to 4 minutes, or until the liquid has thickened slightly and the meatballs are cooked through; season with salt and pepper to taste. Divide between 2 bowls. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Small dice the potato. Peel the carrot; thinly slice into rounds on an angle. Peel and halve the onion; cut into ½-inch-wide wedges. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems, keeping them separate. To make the slurry, in a bowl, combine the cornstarch and ¼ cup of water; whisk until smooth.

2 Form the meatballs:

In a medium bowl, combine the ground beef, breadcrumbs and spice blend; season with salt and pepper. Gently mix until just combined. Using wet hands, form the mixture into 12 to 14 equal-sized meatballs, each about 1 inch in diameter.

Form the meatballs:
Brown the meatballs:
3 Brown the meatballs:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Transfer to a plate, leaving any browned bits (or fond) in the pan.

4 Start the ragout:

Add the potato to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until lightly browned.

Start the ragout:
Add the vegetables:
5 Add the vegetables:

Add the carrot, onion and chard stems to the pan of potato; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red and fragrant.

6 Finish the ragout & plate your dish:

Add the browned meatballs, chard leaves, demi-glace and 1½ cups of water to the pan of vegetables; season with salt and pepper. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined. Heat to boiling on high. Once boiling, add the slurry (stirring just before adding); season with salt and pepper. Reduce the heat to medium-high and simmer, stirring occasionally, 2 to 4 minutes, or until the liquid has thickened slightly and the meatballs are cooked through; season with salt and pepper to taste. Divide between 2 bowls. Enjoy!