3-Meat Meatball with Carrots and Sun King Wee Mac Recipe

3-Meat Meatball with Carrots and Sun King Wee Mac

Appetizers Lamb

This Indiana twist on shepherd’s pie incorporates an Indiana staple, ground lamb from Viking Lamb, Sun King Wee Mac beer and fall root vegetables that will make you swoon as the flavors burst in your mouth. Recipe courtesy of Chef Rachel Hanson, JW Marriott

Photography By Mary McClung | November 10, 2015

Ingredients

SERVINGS: 5 Serving(s)

3-Meat Meatball with Carrots and Wee Mac

½ cup Hungarian sweet paprika
1 tablespoon cayenne pepper
2 teaspoon ground nutmeg
2 tablespoon fresh marjoram, chopped
3 tablespoon kosher salt 5 pounds Indiana beef chuck roast or short ribs, diced
½ pound thick sliced bacon, diced
2 large yellow onion, diced
4 red peppers, roasted, peeled and chopped
2 garlic cloves, peeled
4 cups Sun King Wee Mac beer
½ cup local sorghum
1 cup diced tomato

Caramelized Apple and Squash Puree

2 apples, with cores removed
1 whole acorn squash, peel and rough chop
1 whole butternut squash, peel and rough chop
4 tablespoon softened butter
¼ cup heavy cream
2 tablespoon brown sugar
Salt to taste

Brussels glacage

2 cups Brussels sprouts
½ cup egg yolks
1½ cups clarified butter
Juice from 1 lemon
2 cups heavy cream

Preparation

3-Meat Meatball with Carrots and Wee Mac:

Mix all ingredients in a mixing bowl. Season with salt and pepper to taste.

Roll meatballs into 2-ounce portions. Fry in 350°F oil for 1 minute on each side. Finish in 350°F oven for 3-4 minutes, or until meatball is cooked through.

Caramelized Apple and Squash Puree:

Preheat oven to 400°F. Place apples on a sheet tray in an even layer. Roast in oven until apples become soft throughout.

Place chopped acorn and butternut squash in a pot. Cover with water. Bring to a boil. Cook until squash is soft when pierced with fork. Reserve liquid from boiling squash to add to puree.

Place apples and cooked squash into blender. Add a little bit of liquid from cooking the squash. Add butter and brown sugar. Blend until smooth. Add cream, continue to blend. Season with salt to taste.

Brussels glacage:

Trim the Brussels sprouts, reserving the leaves for your fried Brussels sprouts. Lightly coat with vegetable oil. Roast in 400°F oven until cooked through. (Leaves and edges of the Brussels sprouts will look dark, which is OK. That will give added flavor – just be careful not to burn them.)

While Brussels are roasting, prepare a double boiler for making hollandaise. Whisk yolks over double boiler to warm. Slowly begin to add the clarified butter, continuously whisking at all times. Incorporate all butter while whisking continuously. Remove from double boiler. Add lemon juice. Set aside.

Once Brussels sprouts are roasted, add to a blender with cream. Blend until smooth. Slowly add the Brussels sprout and cream mix to the hollandaise. Season with salt and pepper to taste.
Add to foamer gun and charge with 2 CO2 cartridges.

Fried Brussels Sprout Leaves:

Bring oil in a pot to 350°F.

Quickly fry the Brussels leaves. Pull out of fryer. Lay leaves on paper towel to soak up excess oil, Season lightly with salt.
Plate meatballs and fried Brussels sprout leaves on top of the Brussels glacage, formed using the foamer gun, on a small plate. Serve and devour.