Special tool: cast iron pan
- Mix breadcrumbs, milk, parmigiana and ground beef. Season and roll into small meatballs. Let rest.
- In a large cast iron pan, sauté garlic, shallots and dates. Add meatballs. Caramelize honey, deglaze with vinegar and red wine. Add stock and simmer for 10 minutes.
- Add slurry and heat until desired glaze. Season and serve with toothpicks
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