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Recipe Detail Page
Curried Meatball Bake with Hercule de Charlevoix Cheese
Autumn 2010
You need a well-balanced cheese to match the sweet and sour warmth of the meatballs and sauce in this dish. Hercule de Charlevoix, a firm cheese from Quebec, has just the qualifications. It’s complex and full-flavoured with a slight bite and a nutty finale that pairs perfectly with the sweetness of dried fruit in the recipe. You can make your own garam masala or simply buy the mixture. Both the sauce and the meatballs can be made a day in advance. Keep in mind that the sauce may seem intense in flavour on its own, but will mellow once combined with the pasta.
Serves 6
MEATBALLS
8 oz (250 g) ground pork
5 oz (150 g) ground beef
⅓ cup (75 mL) fresh bread crumbs
2 tsp (10 mL) garam masala
1 tbsp (15 mL) chopped coriander stems
1 green chili, deseeded and finely chopped
2 tsp (10 mL) minced garlic
1 tbsp (15 mL) grated lemon rind
½ tsp (2 mL) salt
1 tbsp (15 mL) olive oil
THAI CURRY TOMATO SAUCE
1 medium red onion, finely sliced
2 tbsp (25 mL) coriander stems, finely chopped
2 green chilies, deseeded and finely chopped
2 tbsp (25 mL) ginger, finely diced
1 tsp (5 mL) minced garlic
2 tsp (10 mL) garam masala
1 tbsp (15 mL) fresh lime juice
1 can (796 mL) diced tomatoes
½ cup (125 mL) tomato paste
2 tbsp (25 mL) maple syrup
2 tbsp (25 mL) soy sauce
½ cup (125 mL) dried cranberries or dried cherries
1 lb (500 g) rigatoni
7 oz (210 g) Hercule de Charlevoix, 24 months old, or Gruyère, 2½ cups (625 mL) grated
GARNISH
1 to 2 tbsp (15 to 25 mL) dried cranberries, or dried cherries
1 bunch fresh coriander
1. Combine all meatball ingredients (except oil) in a bowl using your hands until well mixed. Form into small 1-inch (2.5-cm) balls; you should have approximately 25 meatballs.
2. Heat oil in a wide, deep skillet over medium-high heat. Add meatballs in a single layer, and brown on all sides for about 5 to 6 minutes, turning as necessary, until just cooked through. (they will finish cooking in the oven). Set aside on paper towel to drain.
3. In the same skillet, drain excess fat, add the onions over medium heat and sweat until soft, about 3 minutes. Add coriander stems, chilies, ginger, garlic, garam masala and lime juice and cook for about 2 minutes or until ginger is softened. Add diced tomatoes and tomato paste, bring to a simmer and cook for 5 minutes, stirring occasionally, to meld the flavours. Add the maple syrup, soy sauce and dried cranberries and simmer 5 more minutes or until flavours are well combined. Set aside.
4. Preheat oven to 425°F (220°C).
5. Cook pasta in boiling, salted water for 8 to 9 minutes until al dente or as per package directions. Drain and return to pot. Mix pasta and sauce and then stir in the meatballs. Combine well and then add 1 cup (250 mL) grated Hercule de Charlevoix.
6. Pour into greased 9 x 13-inch (23 x 33-cm) casserole dish and smooth down trying to ensure meatballs are spread evenly throughout. Top with remaining 1½ cups (375 mL) cheese. Sprinkle with dried cranberries and bake for 10 to 12 minutes or until top is crisp and cheese is bubbling. Garnish each serving with a tangle of fresh coriander leaves.
Serves 6
