In a Dutch oven - sauté the onions, bell peppers, celery and carrots in olive oil. Once the onions are translucent, add the garlic and bay leaf. Cook over medium high heat stirring frequently for 5 minutes. Add the white wine, Worcestershire, chicken and beef broths and water and bring to a simmer. Reduce heat to low and simmer for at least 30 minutes covered.
In a large bowl - combine bread, cream, Parmesan, onion, garlic powder, and Beazell's. Knead with your hands (or in a stand up mixer) until thoroughly combined and almost a paste. Add to this mixture the ground meat of your choosing, baking powder and file’. Continue to knead or beat with a stand up mixer until the mixture is very smooth.
With moistened hands, measure heaping teaspoons of the meatball mixture into small, round meatballs. Place meatballs in the freezer for at least 30 minutes.
After the meatballs have been chilled, remove the bay leaf from the broth mixture and add the pasta and fresh chopped greens or kale and cook, stirring occasionally, for 5 minutes. Add meatballs; return to simmer and cook, stirring occasionally, until meatballs are cooked through and pasta is tender. Add additional Beazell's and hot sauce to taste and serve. Excellent with warm French bread!
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