Duck and Pistachio Meatballs with Pastina Salad

Name: Duck and Pistachio Meatballs with Pastina Salad
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Yield: 4 servings
Ingredients: 2 slices of sourdough bread; 0.67 cup 2% milk; 0.5 cup whole shelled pistachios, unsalted; 1 lb ground duck (or ground lamb); 1 egg, beaten; 0.25 cup fresh flat-leaf parsley, chopped; 1 tsp garlic powder; 1 tsp salt; Freshly ground pepper, to taste; 1 cup pastina or orzo pasta; 3 tbsp extra-virgin olive oil; Zest and juice of one lemon; 0.5 cup fresh flat-leaf parsley, finely chopped; 0.25 cup fresh oregano, chopped; 3 green onions, sliced; 0.25 cup whole shelled pistachios, unsalted; 2 cups arugula; 0.25 cup crumbled feta (optional); Plain yogurt, for serving; Salt and pepper, to taste

AJOUTER UN COMMENTAIRE

Preparation 1 h 30min Cooking 40 min Level Facile

A recipe from my book that I just had to share. Meatballs that are so tender, simple, yet packed with flavor.

Why make this recipe?

An alternative poultry: ground duck is a luxurious and gourmet alternative to beef or chicken, offering a melt-in-your-mouth texture and a more robust flavor.
The “Panade”: by soaking sourdough bread in milk, you create a moist texture that prevents the meatballs from drying out during cooking.
Herbal freshness: the pastina salad, bursting with lemon, parsley, and fresh oregano, provides a vibrant contrast that perfectly balances the richness of the meat. It’s a great way to showcase any fresh herbs you have on hand!
A play on textures: from the crunch of the pistachios to the creaminess of the feta and yogurt garnish, every bite is a new discovery.

Duck and Pistachio Meatballs with Pastina Salad

AJOUTER UN COMMENTAIRE

Preparation 1 h 30min Cooking 40 min Level Facile

To start things well

You use:

You cook for:

4 people

Preparation

1. Preheat the Oven:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Soak the bread:

Tear the bread slices into small pieces by hand and place them in a large bowl. Add the milk, stir, and let rest for at least 5 minutes.

3. Pistachios:

Using a mortar and pestle or a small food processor, lightly crush the pistachios. Keep the texture somewhat chunky.

4. Meatballs:

Thoroughly break down the bread and milk mixture with your hands. Add the ground meat, egg, pistachios, parsley, garlic powder, salt, and pepper. Mix well, cover, and refrigerate for about 1 hour. This step is crucial for the flavors to meld and for the meatballs to hold their shape.

5. Bake the meatballs:

Using an ice cream scoop, form 8 medium or 16 small meatballs. Place on the prepared baking sheet and bake for 20 minutes.

6. Pastina Salad:

Bring a pot of salted water to a boil. Cook the pasta al dente according to package directions. Drain and transfer to a large bowl. Add olive oil, salt, pepper, lemon zest, and lemon juice. Mix well and let rest until the pasta has cooled.

Add the parsley, oregano, green onions, pistachios, arugula, and feta. Toss to combine.

8. To serve:

Serve the meatballs over the salad. Garnish with a squeeze of lemon juice, a drizzle of olive oil, and a dollop of plain yogurt.

Nutritional information per serving (1/4 of the recipe)