Smoked Steak Au Poivre Meatballs by @dennistheprescott

1h5
Hard

4 servings

🍞

30 g

Panko Bread Crumbs

🍷

120 ml

Red Wine

🥩

450 g

Ground Beef

🐖

230 g

Ground Pork

🥚

50 g

Egg

🌿

8 g

Rosemary

🌿

8 g

Thyme

🧄

24 g

Garlic Cloves

🧂

9 g

Sea Salt

🌶️

10 g

Black Pepper

🌶️

1.5 tbsp

Black Peppercorns

🧈

57 g

Butter

🧅

100 g

Shallots

🧄

4

Garlic Cloves

🥃

60 ml

Whiskey

🍲

360 ml

Beef Stock

🥛

360 ml

Heavy Cream

🧂

Sea Salt

🥔

950 g

Mashed Potatoes

🫛

450 g

Green Beans

🌱

6 g

Chives

Preparation Steps

  1. Step 1/23

    Preheat the smoker grill to 185°F (85°C) and activate the super-smoke setting if available.

  2. Step 2/23

    Combine the panko breadcrumbs and red wine in the mixing bowl.

    panko breadcrumbs
    red wine
    🥣mixing bowl
    🥄wooden spoon

  3. Step 3/23

    Rest the panko mixture for 5 minutes so the breadcrumbs absorb the wine.

    panko breadcrumbs
    red wine
    🥣mixing bowl

  4. Step 4/23

    Add the ground beef, ground pork, egg, rosemary, thyme, and 4 minced garlic cloves to the soaked panko.

    ground beef
    ground pork
    egg
    fresh rosemary
    fresh thyme
    garlic
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/23

    Season the meat mixture with about 1 teaspoon sea salt and 1 teaspoon black pepper.

    sea salt
    black pepper
    🥣mixing bowl
    🥄measuring spoons

  6. Step 6/23

    Mix the meatball mixture gently until evenly combined.

    panko breadcrumbs
    red wine
    ground beef
    ground pork
    egg
    fresh rosemary
    fresh thyme
    garlic
    sea salt
    black pepper
    🥣mixing bowl

  7. Step 7/23

    Shape the mixture into golf-ball-sized meatballs, making about 16 meatballs.

    ground beef
    ground pork

  8. Step 8/23

    Place the meatballs on the smoker grill and smoke them for 35 to 40 minutes.

    ground beef
    ground pork

  9. Step 9/23

    Bash the black peppercorns in the mortar and pestle until coarsely crushed.

    black pepper
    ⚱️mortar and pestle

  10. Step 10/23

    Toast the crushed black pepper in the skillet over medium-high heat for 2 minutes.

    black pepper
    🍳skillet

  11. Step 11/23

    Add 2 tablespoons butter, diced shallots, the remaining 4 minced garlic cloves, and a pinch of sea salt to the skillet.

    butter
    shallots
    garlic
    sea salt
    🍳skillet
    🥄wooden spoon

  12. Step 12/23

    Cook the shallot mixture for 3 to 4 minutes, stirring often, until the shallots soften.

    butter
    shallots
    garlic
    🍳skillet
    🥄wooden spoon

  13. Step 13/23

    Remove the skillet from the heat and pour in the whiskey.

    whiskey
    🍳skillet

  14. Step 14/23

    Carefully ignite the whiskey with a lighter, keeping your face and hands away from the skillet.

    whiskey
    🍳skillet
    🔥lighter

  15. Step 15/23

    Return the skillet to medium heat and cook the whiskey for 1 minute until the flame subsides.

    whiskey
    🍳skillet

  16. Step 16/23

    Add the beef stock, heavy cream, remaining 2 tablespoons butter, and a generous pinch of sea salt to the skillet.

    beef stock
    heavy cream
    butter
    sea salt
    🍳skillet
    🥄wooden spoon

  17. Step 17/23

    Bring the peppercorn sauce to a boil while stirring to combine.

    beef stock
    heavy cream
    butter
    black pepper
    🍳skillet
    🥄wooden spoon

  18. Step 18/23

    Add the smoked meatballs to the boiling sauce.

    ground beef
    ground pork
    🍳skillet
    🥄wooden spoon

  19. Step 19/23

    Simmer the meatballs in the sauce for about 15 to 20 minutes until the sauce thickens and the meatballs reach 160°F (71°C).

    ground beef
    ground pork
    heavy cream
    beef stock
    🍳skillet
    🥄wooden spoon

  20. Step 20/23

    Spoon mashed potatoes onto four serving plates.

    mashed potatoes
    🥄serving spoon

  21. Step 21/23

    Add green beans alongside the mashed potatoes.

    green beans
    🥄serving spoon

  22. Step 22/23

    Top each plate with meatballs and creamy peppercorn sauce.

    ground beef
    ground pork
    heavy cream
    black pepper
    🥄serving spoon

  23. Step 23/23

    Garnish the finished plates with minced fresh chives.

    fresh chives
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Beverages, Alcohol, Meat, Eggs, Seasonings, Spices, Dairy, Vegetables, Aromatics, Broths, Side dishes

Ingredients

Panko bread crumbs, Red wine, Ground beef, Ground pork, Egg, Rosemary, Thyme, Garlic cloves, Sea salt, Black pepper, Black peppercorns, Butter, Shallots, Whiskey, Beef stock, Heavy cream, Mashed potatoes, Green beans, Chives

Allergens

Sulfites, Egg, Milk

Dietetics

Dietary regimen

High protein, Ketogenic

Calories

930 kcal

Macro nutrients

Protein: 40g, Fat: 65g, Carbohydrates: 43g, Fiber: 6g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 5.5mg, Potassium: 1250mg, Sodium: 920mg, Zinc: 8mg

Vitamins

Vitamin A: 420mcg, Vitamin C: 18mg, Vitamin B12: 4.2mcg, Vitamin K: 48mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Hard (3/4)

Steps

23 steps

Equipments

Utensils

mixing bowl, measuring cups, measuring spoons, chef's knife, cutting board, mortar and pestle, skillet, wooden spoon, lighter, serving spoon

Appliances

smoker grill, stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Date night, Weekend meal, Comfort food meal, Holiday dinner

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

French, American

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Tender, Juicy, Velvety, Smoky, Soft

Flavors

Peppery, Smoky, Rich, Savory, Creamy, Herbal, Buttery, Boozy

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature,Discard after 1 hour if above 90°F (32°C)), fridge : 3 to 4 days (Cool promptly before refrigerating,Store in an airtight container,Keep at or below 40°F (4°C),Reheat meatballs to 165°F (74°C)), freezer : 2 to 3 months (Freeze in an airtight freezer-safe container,Store meatballs with sauce to prevent drying,Thaw overnight in the refrigerator before reheating)