Recipe: Sorrel and Rice Meatballs with Cream Sauce

SORREL AND RICE MEATBALLS WITH CREAM SAUCE

1 1/2 tablespoons butter
1 yellow onion, chopped finely
1/2 pound sweet Italian sausage
1 pound ground veal
1 pound ground pork
3 cups stemmed and finely chopped sorrel
1 cup cooled cooked rice
1 large egg, lightly beaten
1 cup heavy (whipping) cream, divided use
Salt and freshly ground back pepper
1 cup chicken stock
hot cooked wide egg noodles or rice (to serve)

Preheat the oven to 375 degrees F.

In a skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until soft, about 15 minutes. Remove from the heat and let cool.

Meanwhile, in a large glass or stainless-steel bowl, combine the sausage meat, veal, pork, sorrel, rice, egg and 1/2 cup of the cream. Season generously with salt and pepper and mix gently. Add the cooled onion and again mix to distribute evenly. Avoid handling the mixture too much, or the meatballs will be tough; just mix until the ingredients are fairly well incorporated. Shape into walnut-size balls and arrange in a large baking pan. Pour the stock around the meatballs.

Bake the meatballs until cooked through, about 30 minutes. Remove from the oven and, using a slotted spoon, transfer the meatballs to a heated serving platter. Cover to keep warm.

Place the pan with the juices on the stove top over medium-high heat. Add the remaining 1/2 cup cream and bring to a simmer. Cook, stirring constantly, until the sauce has thickened slightly, about 3 minutes.

Pour the sauce over the meatballs and serve over wide egg noodles or rice.

Servings: 4-6 generous servings
Source: The San Francisco Ferry Plaza Farmers' Market Cookbook by Christopher Hirsheimer and Peggy Knickerbocker