Cloudy with a Chance of Meatballs Chowder

Ingredients:

  • 2 cups potatoes (skin on)

  • 8 cups chicken stock

  • 1/4 cup Herbs de Provence Olive Oil

  • 2 cups shallots

  • 1 1/2 cups fennel

  • 1/2 cup flour

  • 6-8 cups sliced mushrooms

  • 2 T Neapolitan Herb Balsamic Vinegar

  • 1/2 T fennel sea salt

  • 1/2 tsp ground white pepper

  • 1 tsp dried thyme

  • 1 cup heavy cream

  • 1/2 cup plain breadcrumbs

  • 1/2 cup grated Parmesan

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp Italian seasoning

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 2 large eggs

  • 1/4 cup whole milk

  • 1 lb. bulk Italian sausage

  • 1 lb. ground beef

MEATBALL DIRECTIONS:

  1. In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a separate small bowl, lightly whisk the two eggs.

  2. Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing the meat.

  3. Let the meatball mixture rest for five minutes to allow the breadcrumbs time to soften. Divide and shape the meat into about 32 meatballs, approximately 2 Tbsp in volume each.

  4. Add a tablespoon of cooking oil to a large skillet and heat over medium. Once hot, swirl the oil to coat the surface of the skillet. Add half of the meatballs to the skillet.

  5. Cook the meatballs, turning every couple of minutes, until browned on all sides and cooked through. Repeat with the second batch of meatballs.

  6. Transfer the cooked meatballs to a pot of red sauce and simmer for a few minutes more before serving.

CHOWDER DIRECTIONS:

  1. Cook diced potatoes in chicken stock until tender, strain the potatoes from the stock, reserve both potatoes and chicken stock

  2. Put Herbs de Provence Olive Oil in pot and add onions, diced fennel and cook until onions are translucent.

  3. Add mushrooms, Neapolitan Herb Balsamic Vinegar, flour and cook, stirring constantly until the flour turns golden.

  4. Add the reserved chicken stock in a little at a time, whisking until the mixture is smooth. Stir in sea salt and thyme and let chowder simmer for 45 minutes

  5. Add potatoes, heavy cream and bring back to a simmer.

  6. Add meatballs, serve!

Products Used:

Herbs de Provence Olive Oil
Herbs de Provence Olive Oil
from $17.00
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Neopolitan Herb Balsamic Vinegar
Neopolitan Herb Balsamic Vinegar
from $14.00
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