Amaltheia Organic Produce - Belgrade
Root Cellar Foods - Belgrade
Kimm's Organic Potatoes - Manhattan
Local Bounti - Hamilton
Happy Eggs - Manhattan
Lifeline Dairy - Victor
Glazed Meatballs with Brown Butter Mashed Potatoes
Recipe adapted from The Smitten Kitchen Cookbook. Serves 6 generously. I know I usually include short recipes, but this is a 2-for-1! Don't be deterred by the longer ingredient list; most things you probably have on hand or can get easily. A food processor helps make short work of the prep. As always, there are more recipe ideas linked below, too.
4 tsp oil, plus more for cooking - olive oil works, so does safflower oil, or any oil you prefer to cook with
1/4 cup + 1 Tbs tomato paste, divided
2 Tbs cider vinegar
2 tsp honey
2 Tbs + 2 tsp Worcestershire sauce, divided
3 tsp dijon mustard, divided
2 1/4 tsp kosher salt, divided, plus more as needed
Freshly ground black pepper, to taste
2 slices sandwich bread - GF bread should work, too
~1/2 a package of mirepoix, or use ~1/2 an onion, 1 celery stalk, and 1 medium carrot, chopped
1-2 garlic cloves, chopped
2 lbs ground beef
2 large eggs
1 tsp smoked paprika
1/4 C chopped fresh flat-leaf parsley, plus extra for garnish
1/2 C milk
2 lbs yukon gold potatoes, scrubbed and cut into large chunks - If you prefer them peeled, do that!
8 Tbs unsalted butter
1 C buttermilk - sub 1 C regular milk + 1 Tbs lemon juice or white vinegar
First, make the glaze:
Combine 4 tsp oil, 1/4 C tomato paste, 2 Tbs cider vinegar, 2 tsp honey, 2 tsp Worcestershire sauce, 2 tsp smooth dijon mustard, and 1/4 tsp salt in a small saucepan and simmer, whisking constantly, for ~2 min until glaze is satiny and smooth. Set aside.
Then, make the meatball mix:
Preheat oven to 350 F. Lightly coat 2 large baking dishes with nonstick spray or oil.
Tear the bread into chunks and put in the food processor fitted with the standard blade. Pulse or blend into breadcrumbs, then transfer to a large bowl. You want to have about ~1 C.
Add the garlic and mirepoix to the now-empty food processor and pulse until finely chopped.
Heat a large skillet over medium heat. Once the skillet is hot, coat the bottom with oil and add the finely chopped vegetables. Season with 1 tsp salt and some pepper and cook, stirring frequently, until they begin to brown, ~8-10 min.
Add the cooked vegetables to the large bowl with breadcrumbs, then add the 2 lbs ground beef, 2 eggs, 1 Tbs tomato paste, 1 tsp dijon mustard, 1 tsp smoked paprika, 2 Tbs Worcestershire sauce, 1/4 C chopped parsley, and 1/2 C milk.
Stir the ingredients together with a fork or your hands until evenly blended. Set meatball mixture aside while you start the potatoes.
Start the potatoes:
Place the potato chunks in a pot and cover them with a couple inches of cold water. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cook for ~15 min, or until a paring knife or fork can be inserted into the center with ease.
Shape & bake the meatballs:
While the potatoes are simmering, shape twelve 3-inch meatballs (or ~4 oz ea). Set 6 in each prepared baking pan, spaced evenly apart.
Drizzle or brush each meatball with ~1 tsp of the tomato glaze you made earlier, then bake until they're cooked through, ~20-25 min. An instant-read thermometer inserted into the center of a cooked meatball should register 160-165 F.
Finish the potatoes:
When potatoes are soft, drain them and transfer to a bowl, then wipe the pot dry. Mash with a potato masher until smooth, or to your liking. You could also use a ricer, if you prefer.
In the now-empty potato pot, melt the butter over medium heat and continue cooking once it has melted, stirring almost constantly, until brown bits form around the edge and bottom and it smells nutty. Pour the hot butter and any browned bits over the potatoes.
Next, add buttermilk to the pot and warm it gently (so it doesn’t cool down your potatoes when you add it). Pour this over the potatoes too. Season potatoes with ~1 tsp salt and some pepper, stir to combine, then taste and adjust seasoning as needed.
Once everything is ready, place a scoop of potatoes on a plate or in a shallow bowl and top with a meatball (or two). Garnish with extra chopped parsley.
Additional Recipe Suggestions
Delicious Lentil Loaf ... that's what it's called! And it is!
Tortilla Española - a Spanish potato and egg frittata-type dish
This link has recipes for both Patatas Bravas and a Potato and Kale Soup (with or without chorizo)
This creamy Potato Soup recipe is quick and simple!
With mirepoix and bag (or a few cans) of white beans, you're well on your way to Ina Garten's Tuscan White Bean Soup
Cheddar drop biscuits... to go with that yummy soup or stew you're going to make