BROAD ARROW FARM SAUCE PIQUANT WITH CAJUN MEATBALLS

Ingredients

For the Creole Spice Blend

• 3 tablespoons paprika

• 2 tablespoons kosher salt

• 1 tablespoon garlic powder

• 1 tablespoon dried oregano

• 2 teaspoons freshly ground white pepper

• 2 teaspoons freshly ground black pepper

• 2 teaspoons dried thyme

• 2 teaspoons onion powder

• 2 teaspoons dried basil

• 2 teaspoons cayenne (adjust to taste)

For the Sauce Piquant

• 1 tablespoon butter

• 1 tablespoon olive oil

• ¾ cup diced onion

• ½ cup diced green bell pepper

• ½ cup diced red bell pepper

• ½ cup diced celery

• 1 tablespoon minced garlic

• 1 tablespoon creole spice blend

• 1 ½ teaspoons kosher salt

• 1 tablespoon tomato paste

• 1 can (14 ounce) diced tomatoes

• 1 ½ cups chicken stock

• ½ bunch green onions, sliced

• Fresh parsley, chopped (to taste)

For the Meatballs

• 1 pound Broad Arrow Farm ground pork

• ¼ cup minced onion

• ¼ minced red bell pepper

• ¼ cup minced green bell pepper

• ¼ cup thinly sliced green onion

• ¼ cup minced celery

• 1 tablespoon stone ground mustard

• 1 egg yolk

• 5 saltine crackers, finely crushed

• 2 teaspoons creole spice blend

1. Mix all the spice blend ingredients together. Put in a tightly closed container.

2. Heat the butter and olive oil in a large pan over medium heat. Add the onion, peppers, celery and garlic to the pan and sweat them, stirring occasionally for 7 - 10 minutes until softened but not browned.

3. Add spice blend, salt, and tomato paste. Stir while cooking for another two minutes.

4. Add diced tomatoes and chicken stock. Increase heat to medium-high. Bring to a moderate boil. Let bubble for ten minutes, stirring occasionally. 

5. Meanwhile, make the meatballs. Combine all the meatball ingredients in a bowl, mixing thoroughly by hand for a couple minutes. Form the meatballs, making 12 - 15 total that are between the size of a ping pong ball and a golf ball. 

6. After the sauce has boiled for about ten minutes, the sauce should be slightly thickened. Reduce the heat to medium-low. Sprinkle the green onions over the top of the sauce. Nestle the meatballs into the sauce. The top of the meatballs may be out of the sauce; this is fine. Cover. (If you are making rice, start it now.)  Simmer for about ten minutes. Take the cover off. Turn the heat up  to medium-high and return the sauce to a boil. Roll the meatballs in the sauce, stirring gently, allowing the sauce to thicken to desired consistency, about  five to ten minutes.

7. Serve over rice. Garnish with parsley.

Ingredients

For the Creole Spice Blend

• 3 tablespoons paprika

• 2 tablespoons kosher salt

• 1 tablespoon garlic powder

• 1 tablespoon dried oregano

• 2 teaspoons freshly ground white pepper

• 2 teaspoons freshly ground black pepper

• 2 teaspoons dried thyme

• 2 teaspoons onion powder

• 2 teaspoons dried basil

• 2 teaspoons cayenne (adjust to taste)

For the Sauce Piquant

• 1 tablespoon butter

• 1 tablespoon olive oil

• ¾ cup diced onion

• ½ cup diced green bell pepper

• ½ cup diced red bell pepper

• ½ cup diced celery

• 1 tablespoon minced garlic

• 1 tablespoon creole spice blend

• 1 ½ teaspoons kosher salt

• 1 tablespoon tomato paste

• 1 can (14 ounce) diced tomatoes

• 1 ½ cups chicken stock

• ½ bunch green onions, sliced

• Fresh parsley, chopped (to taste)

For the Meatballs

• 1 pound Broad Arrow Farm ground pork

• ¼ cup minced onion

• ¼ minced red bell pepper

• ¼ cup minced green bell pepper

• ¼ cup thinly sliced green onion

• ¼ cup minced celery

• 1 tablespoon stone ground mustard

• 1 egg yolk

• 5 saltine crackers, finely crushed

• 2 teaspoons creole spice blend

1. Mix all the spice blend ingredients together. Put in a tightly closed container.

2. Heat the butter and olive oil in a large pan over medium heat. Add the onion, peppers, celery and garlic to the pan and sweat them, stirring occasionally for 7 - 10 minutes until softened but not browned.

3. Add spice blend, salt, and tomato paste. Stir while cooking for another two minutes.

4. Add diced tomatoes and chicken stock. Increase heat to medium-high. Bring to a moderate boil. Let bubble for ten minutes, stirring occasionally. 

5. Meanwhile, make the meatballs. Combine all the meatball ingredients in a bowl, mixing thoroughly by hand for a couple minutes. Form the meatballs, making 12 - 15 total that are between the size of a ping pong ball and a golf ball. 

6. After the sauce has boiled for about ten minutes, the sauce should be slightly thickened. Reduce the heat to medium-low. Sprinkle the green onions over the top of the sauce. Nestle the meatballs into the sauce. The top of the meatballs may be out of the sauce; this is fine. Cover. (If you are making rice, start it now.)  Simmer for about ten minutes. Take the cover off. Turn the heat up  to medium-high and return the sauce to a boil. Roll the meatballs in the sauce, stirring gently, allowing the sauce to thicken to desired consistency, about  five to ten minutes.

7. Serve over rice. Garnish with parsley.