Grass-fed Irish Beef Meatballs with Prune & Armagnac Sauce

Tom Cenci's refined grass-fed Irish meatballs with prune and armagnac sauce prove perfect flavour partners. A play on a traditional dish called a ‘faggot’, this recipes makes a succulent meatball dish, and with the addition of the prune sauce, it adds a sweetness to the depth of flavour in the meatballs for a crowd pleasing meal that will bring everyone around the table.

4
1
  • 350g Beef mince
  • 150g Pork belly mince
  • 100g Lamb Kidneys
  • 1 tspn ground Cumin
  • 1 tspn ground Coriander
  • 1 Shallot
  • 1 Garlic clove
  • 75g Oats
  • 1 Egg
  • Salt
  • Pepper
  • 1/2 Bunch of Parsley

For the Sauce:

  • 100g Prunes
  • 1 Shallot
  • 1 Garlic Clove
  • 200ml Armagnac
  • 1/2 Bunch of Parsley

To serve with:

  • 300g linguine (or your choice of pasta)
  • 30g Parmesan
  • 350g Beef mince
  • 150g Pork belly mince
  • 100g Lamb Kidneys
  • 1 tspn ground Cumin
  • 1 tspn ground Coriander
  • 1 Shallot
  • 1 Garlic clove
  • 75g Oats
  • 1 Egg
  • Salt
  • Pepper
  • 1/2 Bunch of Parsley

For the Sauce:

  • 100g Prunes
  • 1 Shallot
  • 1 Garlic Clove
  • 200ml Armagnac
  • 1/2 Bunch of Parsley

To serve with:

  • 300g linguine (or your choice of pasta)
  • 30g Parmesan
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STEP 1

Finely dice the shallot, garlic and sweat in a pan with a little oil and a pinch of salt. Once soft allow to cool.

STEP 2

Next de-sinew the lamb kidneys (you can get your butcher to do this) and dice into small pieces then mix with the beef and pork mince.

STEP 3

Then, chop the parsley and with the spices, oats, egg and cooked shallots, add a generous pinch of salt and pepper and thoroughly mix everything. Roll the mix into small balls about 70g each and set aside in the fridge until needed.

STEP 4

Next, dice the garlic and shallots for the sauce and allow to sweat in a saucepan on a medium heat, once soft add the Armagnac and allow it to reduce. Once reduced, add the chopped prunes and double cream and bring to a gentle simmer then set aside.

STEP 5

When you are ready to cook the meatballs, take a medium-sized pan and gently heat with a little oil. Colour the meatballs on all sides and then add the cream sauce and allow it to simmer for a few minutes till the meatballs are cooked through.

STEP 6

Finish with the rest of the parsley and serve the meatballs with your choice of pasta and cover generously with a Parmesan

Ready to serve.

 

copy text

STEP 1

Finely dice the shallot, garlic and sweat in a pan with a little oil and a pinch of salt. Once soft allow to cool.

STEP 2

Next de-sinew the lamb kidneys (you can get your butcher to do this) and dice into small pieces then mix with the beef and pork mince.

STEP 3

Then, chop the parsley and with the spices, oats, egg and cooked shallots, add a generous pinch of salt and pepper and thoroughly mix everything. Roll the mix into small balls about 70g each and set aside in the fridge until needed.

STEP 4

Next, dice the garlic and shallots for the sauce and allow to sweat in a saucepan on a medium heat, once soft add the Armagnac and allow it to reduce. Once reduced, add the chopped prunes and double cream and bring to a gentle simmer then set aside.

STEP 5

When you are ready to cook the meatballs, take a medium-sized pan and gently heat with a little oil. Colour the meatballs on all sides and then add the cream sauce and allow it to simmer for a few minutes till the meatballs are cooked through.

STEP 6

Finish with the rest of the parsley and serve the meatballs with your choice of pasta and cover generously with a Parmesan

Ready to serve.