Monday, March 11, 2013

I HEART MEATBALLS DIANE

paleo meatballs

 This past Friday night, I had the pleasure of having dinner with my cousins at The Austin Club, where the nightly special was tableside preparation of Steak Diane. Like a child, I watched every moment as the onions and mushrooms sweat in butter, releasing their natural sweetness and engulfing the room with the most rich  and glorious smell. I could smell it from across the entire club. Like heaven. I was inspired by the dish, and it gave me the answer to the question, "What the hell am I to do with this beef heart I have at home?" 

paleo beef heart

Instead of exactly recreating Steak Diane, I was inspired to mimic the flavor in the form of meatballs. I'd been trying to find a way to incorporate organ meats into my cooking, and this was perfect. By combining ground chuck and beef heart, with all the flavors of Steak Diane, cooking with organ meat was not scary as all. The idea was a good one indeed as the finished product caused me to throw my head back in an almost orgasmic, "ooooh yeah!" As lunch, dinner or accompanying red wine as tapas, these meatballs were like salty, buttery velvet, not to mention chocked full of some kickass nutrients you wouldn't get without organ meat. 

paleo steak diane

I Heart Meatballs Diane
serves 4 for dinner, 6-8 for appetizers

1 1/2-2 Tablespoons grassfed butter
1/2 cup onion, finely chopped (about 1/2 medium onion)
4 ounces (about 6) button mushrooms, finely chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 pound grassfed ground beef
1/2 pound ground beef heart 
1 Tablespoon coconut oil
1/2 cup red wine, optional

In a large skillet, melt butter over medium high heat. Add onions and mushrooms and sauteĆ©, stirring until softened, 5-7 minutes. Remove from heat and stir in salt, pepper, thyme and parsley. Scrape the onion-mushroom mixture into a large bowl. Lightly rinse and wipe the pan (you will use it again for the meatballs). Add the ground beef and heart to the mixture. Gently combine  everything with clean hands, being gentle so not to overwork the meat. Heat skillet to the higher side of medium and add coconut oil. Roll 2 Tablespoons of meat mixture into balls and add to the skillet. Cook the meatballs until medium, about 4 minutes on each side. The tops and bottoms will have a nicely browned crust, and the pink will have just disappeared from the visible equator when they're finished. Remove the meatballs from pan and set aside on a serving platter. Add wine to the pan, scraping up brown bits and stirring it in with the meat juices. Cook until thickened to the consistency of whole milk, about 2 minutes. Serve gravy on top of meatballs. 

paleo mushroom meatballs


4 comments:

  1. This recipe sounds DELICIOUS. I'd love to try it. I snuck in some beef & pork spleen & liver into a dish the other night, no one knew!

    Did you grind the beef heart yourself? My local butcher only sells it whole. I guess I could call and ask them to grind it, but I don't know if they will.

    He told me how to prepare it like a roast, but it was a LOT of work.

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  2. Haley, I slice it thin and stir fry it to medium or medium rare, which is simplicity and tasty. I guess if you want to hide it in other food, you can (almost) always get any good butcher to grind it.

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  3. @ haleycomet365 I find it disgusting that you would "hide" organ meat in someone else's food. Some people don't eat those things and I think it's unethical to do that.

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  4. It's not a lot of work to roast a beef heart. Just salt and pepper it and bung it in the oven like any other roast meat. You can stuff it if you like and that can be very tasty, but you don't have to.

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