Creamy Smoked Steak Au Poivre Meatballs

Ingredients

• 0.333 cup Panko bread crumbs
• 0.5 cup Red wine
• 1 lb Ground beef (Best quality)
• 0.5 lb Ground pork (Best quality)
• 1 Egg (Free-range)
• 2 tbsp Rosemary (Chopped)
• 2 tbsp Thyme (Chopped)
• 4 Garlic (Cloves, minced)
• Sea salt (To season meatballs)
• Black pepper (Freshly cracked, to season meatballs)
• 1.5 tbsp Black peppercorns (Bashed in a mortar and pestle)
• 4 tbsp Butter (Divided; 2 tablespoons are added with the shallots and garlic)
• 2 Shallots (Large, peeled and diced)
• 4 Garlic (Cloves, minced)
• 0.25 cup Whiskey (Use your favorite)
• 1.5 cup Beef stock
• 1.5 cup Heavy cream (Whipping cream)
• Sea salt (A pinch for the shallot mixture and a good pinch for the sauce)
• Mashed potatoes (For serving; quantity not specified)
• Green beans (For serving; quantity not specified)
• Chives (Fresh, minced, for garnish; quantity not specified)

Steps

1. 1

   Preheat the Traeger grill to 185°F (about 85°C). Turn on the Super Smoke setting if available.

2. 2

   In a bowl, combine the panko bread crumbs and red wine. Mix well and let stand for 5 minutes.

3. 3

   Add the ground beef, ground pork, egg, rosemary, thyme, and minced garlic to the soaked panko. Season well with sea salt and freshly cracked black pepper, then mix and shape into golf-ball-sized meatballs.

4. 4

   Arrange the meatballs on the grill and smoke for about 35–40 minutes.

5. 5

   While the meatballs smoke, heat the black peppercorns in a skillet over medium-high heat and toast for 2 minutes.

6. 6

   Add 2 tablespoons of the butter, the diced shallots, minced garlic, and a pinch of sea salt. Cook, stirring often, until the shallots are softened, 3–4 minutes.

7. 7

   Remove the skillet from the heat and add the whiskey. Carefully ignite it with a lighter, taking care around the flame.

8. 8

   Return the skillet to the heat and cook for 1 minute.

9. 9

   Add the beef stock, heavy cream, and a good pinch of sea salt, then add the smoked meatballs. Bring the sauce to a boil.

10. 10

    Let the sauce simmer until thickened and the meatballs are cooked through. The source does not specify a simmering time.

11. 11

    Serve the meatballs with mashed potatoes and green beans, with extra sauce if desired, and garnish with minced fresh chives.

Notes

The source does not state a serving yield or specify the amount of mashed potatoes, green beans, or chives. It also does not give the simmering time after the sauce comes to a boil. The transcript mentions lemon zest, but the written full recipe does not list it, so it is not included.

Nutrition per serving

• main
• dinner
• smoked
• grilled
• comfort food
• French-inspired