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Meatballs and Garlic Sauce

by Iván Guillén

120 minutes | Serves four

Crafted with robust Ranchlands ground beef and a dash of western-inspired seasoning, these meatballs capture the essence of bold flavors and deliver a hearty, satisfying meal.

  
INGREDIENTS
  • 1 pounds ground beef
  • 1 yellow onion, finely diced
  • 15 garlic cloves 
  • 1 teaspoon cayenne
  • 1 tablespoon smoked paprika
  • ½ teaspoon ground cloves
  • 1 tablespoon salt 
  • 2 slices sourdough bread, torn into small pieces 
  • 3 eggs
  • 1 tablespoon olive oil
  • 1 cup cream
  • 1 teaspoon ground ginger
  • 1 teaspoon salt 
  • 2 teaspoons honey
  • 4 cups bone broth
  • 4 ounces butter 
  • Toasted baguette, for serving
Step One

Preheat a cast iron skillet in the oven at 375 degrees. In a large bowl, mix onion and four cloves of minced garlic with the ground beef, spices, bread, and eggs. Mix together using your hands or a fork. Using a spoon or ice cream scoop, form ping pong-sized meatballs.

Step Two

When cast iron is warm, remove it from the oven and glaze with olive oil. Place the meatballs in the skillet and return to the oven for 10 to 15 minutes.

Step Three

While the meatballs cook, prepare the garlic sauce by placing the remaining garlic cloves in a saucepan. Add the cream and bring to a boil, then reduce to a simmer and cook until garlic is tender, about 5 minutes. Remove from heat and add ground ginger, salt, and honey. Transfer to a blender and puree until smooth.

Step Four

Finally, create a demi glace by reducing the bone broth to about ¾ cups of liquid. Emulsify the butter into the sauce. Place the meatballs on a dish, pour over the demi glace and drizzle with garlic sauce. Serve alongside toasted baguette slices.

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