Turkish Meatballs with Bière de Garde
Serves: 4–6
1⅔ lb (756 g) ground lamb (may substitute ground beef or pork)
1 medium yellow onion, finely chopped
1 tsp chopped fresh flat-leaf parsley
1 tsp chopped fresh garlic
¾ tsp ground allspice
¾ tsp ground cinnamon
1 large egg
3 Tbs vegetable oil
8 oz (237 ml) bière de garde
6 oz (170 g) shallots, peeled
1–2 sprigs of thyme
1–2 bay leaves
5 oz (142 g) dried figs or raisins
2 tsp sugar
2 cups (480 ml) chicken stock
In a large bowl, mix by hand the ground meat, onion, parsley, garlic, spices, and the egg. Once combined, form into 1½-inch (3.8 cm) balls, about the size of golf balls. In a large cast-iron skillet or steep-sided sauté pan, heat oil over medium-high heat. Working in batches, sear the meatballs on all sides until golden brown. Change oil if needed.