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Pork Meatballs
with Beet & Cranberry Agrodolce
40 MIN
2 Servings
From the Test Kitchen
In this recipe, we’re finishing spiced pork meatballs in a gorgeous agrodolce—a sauce whose name comes from the Italian for “sweet and sour.” Our fall-inspired agrodolce features fresh cranberries and red beet, cooked with a bit of sugar, vinegar and whole mustard seeds to bring out their sweet, tangy and earthy flavors. We’re serving it all over a creamy, hearty bed of farro (tossed with delicate baby kale).
Get Cooking-
NutritionPER SERVING
-
Calories765 Cals (est.)
fresh
ingredients
Title
-
10 oz Ground Pork
- ⅔ cup Semi-Pearled Farro
- 2 oz Baby Kale
-
1 Red Beet
- 1 oz Fresh Cranberries
- 1 bunch Chives
- 2 Tbsps Crème Fraîche
- 2 Tbsps Red Wine Vinegar
- 1½ tsps Brown Mustard Seeds
- 1 Shallot
- 1 Tbsp Sugar
- 2 tsps Pork Meatballs Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika, Ground Coriander & Ground Thyme)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the shallot. Thinly slice the chives. On a paper towel-lined cutting board, peel and small dice the beet.
2
Cook the farro:
Add the farro to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and stir to coat.
3
Cook & chop the kale:
While the farro cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add half the shallot and season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the kale and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to a cutting board; when cool enough to handle, finely chop. Rinse and wipe out the pan.
4
Form & brown the meatballs:
While the farro continues to cook, in a large bowl, combine the ground pork (removing and discarding the paper lining from the bottom) and spice blend; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 10 to 12 equal-sized meatballs. Transfer to a plate. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 3 to 4 minutes, or until browned on all sides.
5
Make the agrodolce & finish the meatballs:
Add the cranberries, beet and remaining shallot to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the sugar, mustard seeds, ¾ of the vinegar and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the meatballs are thoroughly coated and cooked through. Turn off the heat and season with salt and pepper to taste.
6
Finish the farro & plate your dish:
To the pot of cooked farro, add the chopped kale, crème fraîche and remaining vinegar. Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished farro and finished meatballs between 2 dishes. Top with the agrodolce and a drizzle of olive oil. Garnish with the chives. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the shallot. Thinly slice the chives. On a paper towel-lined cutting board, peel and small dice the beet.
2
Cook the farro:
Add the farro to the pot of boiling water and cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and stir to coat.
3
Cook & chop the kale:
While the farro cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add half the shallot and season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the kale and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to a cutting board; when cool enough to handle, finely chop. Rinse and wipe out the pan.
4
Form & brown the meatballs:
While the farro continues to cook, in a large bowl, combine the ground pork (removing and discarding the paper lining from the bottom) and spice blend; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 10 to 12 equal-sized meatballs. Transfer to a plate. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 3 to 4 minutes, or until browned on all sides.
5
Make the agrodolce & finish the meatballs:
Add the cranberries, beet and remaining shallot to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the sugar, mustard seeds, ¾ of the vinegar and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the meatballs are thoroughly coated and cooked through. Turn off the heat and season with salt and pepper to taste.
6
Finish the farro & plate your dish:
To the pot of cooked farro, add the chopped kale, crème fraîche and remaining vinegar. Stir to thoroughly combine; season with salt and pepper to taste. Divide the finished farro and finished meatballs between 2 dishes. Top with the agrodolce and a drizzle of olive oil. Garnish with the chives. Enjoy!
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