Pork Meatballs with Beet & Cranberry Agrodolce

Pork Meatballs

with Beet & Cranberry Agrodolce

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 765 Cals/serving

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).

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Prepare the ingredients:
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.

Cook & chop the kale:
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.

Form & brown the meatballs:
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.

Make the agrodolce & finish the meatballs:
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.

Finish the farro & plate your dish:
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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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.

Cook & chop the kale:
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.

Form & brown the meatballs:
Make the agrodolce & finish the meatballs:
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!

Finish the farro & plate your dish: