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A signature dish helps take the stress out of hosting. When it comes to summer entertaining, look for recipes that are simply prepared and allow you to hang out with your pals and not feel tied to the kitchen. Curious what professional chefs whip up for their guests? Wonder no more!
For Chef Camille Becerra, it’s all about great quality and sustainable ingredients. Her nourishing and healthful approach to food seeks to inspire people to cook for themselves and others. Not surprisingly, her go-to summer recipe is brimming with bold, fresh flavors. And while it may taste complex, this vibrant dish is quick to make (with the help of Wolf Gourmet appliances), has a ton of visual impact, can be prepared ahead of time and is delicious at room temperature. So you can rest assured that your food—like your fête—will be a raging success.
Persian Meatballs with Sorrel Yogurt:
Whether you’re planning a backyard BBQ or a sit-down dinner party, these ground beef meatballs are sure to impress. “The Persian meatballs with sorrel yogurt incorporate nuts and spices that play off each other,” explains Becerra. “The sorrel and yogurt have a brightness that brings it all together. I love creating recipes that can fit on a platter when entertaining. Meatballs are an unfussy light bite that’s satisfying.”
The sorrel-infused yogurt sauce sounds fancy, but it comes to life in seconds thanks to the Wolf Gourmet High Performance Blender. “Its high performance blade has the ability to make a beautiful, clean sauce where the herbs stay bright and green,” says Becerra.
Instead of a regular oven, Becerra created this recipe using the Wolf Gourmet Countertop Oven. “I wanted something that warms up very quickly and that cooks more efficiently. In the summertime, I prefer to use something smaller instead of my oven, which creates a lot of heat,” she says.
Here’s everything you need to create this dish at home:
INGREDIENTS
Meatballs:
1 cup pecans
1 cup parsley
1 cup scallions
1 cup dried cranberries
1/4 cup preserved lemon brine
1 preserved lemon
1 chili pepper
2 eggs
2 1/2 pounds ground beef
1 teaspoon of salt
1 teaspoon cumin powder
1 teaspoon coriander
1 teaspoon chili powder
1/2 teaspoon cinnamon
1 to 2 tablespoons olive oil
sumac to tasterose
petals to serve
Sorrel Yogurt Sauce:
2 cups yogurt
2 cups sorrel
2 tablespoons grapeseed oil
1 clove garlic
agave to taste
INSTRUCTIONS
Toast pecans, cumin powder, coriander, chili powder, and cinnamon; set aside to cool before chopping. Chop parsley and scallions. Combine with spiced pecans.
Place preserved lemon, preserved lemon brine, chili pepper, and dried cranberries in blender; pulse until smooth.
Combine puree and spiced pecan/parsley/scallion mixture with whisked eggs, ground beef and salt in a large bowl. Incorporate with hands and roll into balls.
Place the meatballs on a sheet pan lined with parchment paper.
Bake at 375 degrees for 15-20 minutes. Baste once with the drippings halfway through.
To make the sauce, pulse sorrel and grapeseed oil in a blender. Add the sorrel mixture to a bowl with the yogurt and mix by hand with the microplaned garlic. Add salt and agave to taste.
Plate the meatballs on a serving dish, and drizzle with olive oil. Sprinkle with a liberal amount of sumac and crushed rose petals to taste.
Serve with the sauce on the side.
Persian Meatballs with Sorrel Yogurt:
Whether you’re planning a backyard BBQ or a sit-down dinner party, these ground beef meatballs are sure to impress. “The Persian meatballs with sorrel yogurt incorporate nuts and spices that play off each other,” explains Becerra. “The sorrel and yogurt have a brightness that brings it all together. I love creating recipes that can fit on a platter when entertaining. Meatballs are an unfussy canape that’s filling.”
The sorrel-infused yogurt sauce sounds fancy, but it comes to life in seconds thanks to the Wolf Gourmet High Performance Blender. “Its high performance blade has the ability to make a beautiful, clean sauce where the herbs stay bright and green,” says Becerra.
Instead of a regular oven, Becerra created this recipe using the Wolf Gourmet Countertop Oven. “I wanted something that warms up very quickly and that cooks more efficiently. In the summertime, I prefer to use something smaller instead of my oven, which creates a lot of heat,” she says.
Here’s everything you need to create this dish at home:
INGREDIENTS
Meatballs:
1 cup pecans
1 cup parsley
1 cup scallions
1 cup dried cranberries
1/4 cup preserved lemon brine
1 preserved lemon
1 chili pepper
2 eggs
2 1/2 pounds ground beef
1 teaspoon of salt
1 teaspoon cumin powder
1 teaspoon coriander
1 teaspoon chili powder
1/2 teaspoon cinnamon
1 to 2 tablespoons olive oil
sumac to tasterose
petals to serve
Sorrel Yogurt Sauce:
2 cups yogurt
2 cups sorrel
2 tablespoons grapeseed oil
1 clove garlic
agave to taste
INSTRUCTIONS
Toast pecans, cumin powder, coriander, chili powder, and cinnamon; set aside to cool before chopping. Chop parsley and scallions. Combine with spiced pecans.
Place preserved lemon, preserved lemon brine, chili pepper, and dried cranberries in blender; pulse until smooth.
Combine puree and spiced pecan/parsley/scallion mixture with whisked eggs, ground beef and salt in a large bowl. Incorporate with hands and roll into balls.
Place the meatballs on a sheet pan lined with parchment paper.
Bake at 375 degrees for 15-20 minutes. Baste once with the drippings halfway through.
To make the sauce, pulse sorrel and grapeseed oil in a blender. Add the sorrel mixture to a bowl with the yogurt and mix by hand with the microplaned garlic. Add salt and agave to taste.
Plate the meatballs on a serving dish, and drizzle with olive oil. Sprinkle with a liberal amount of sumac and crushed rose petals to taste.
Serve with the sauce on the side.