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Sep 14 2012

The Restaurant at Patowmack Farm Supports Local

Sitting atop the cliffs of the Potomac River, The Restaurant at Patowmack Farm is the epitome of farm-to-fork. They boast that "the fields are their chef's pantry," as the restaurant itself sits on an organic and biodynamic farm in Lovettsville, Virginia. 

For Support Local Week, we asked Patowmack's renowned Executive Chef Christopher Edwards if he would share one of his favorite fall recipes. He just happened to choose one using beef from Hedgeapple Farm, who will be at our Local Bazaar tomorrow at the brewery

Without further ado, here is Chef Chris' Hedgeapple Farm Beef Meatballs Calabrese in Tomato Sauce: 

Meatball mixture:

  • 2 lbs Hedgeapple Farm ground beef 
  • 1 cup stale bread, soaked in milk, then drained
  • 1 cup pecorino cheese (1/4 cup reserved for garnish)
  • 3 eggs
  • 1 1/2 tablespoon dried parsley
  • 1 teaspoon oregano 
  • 3/4 cup raisins, plumped in red wine, then drained
  • Salt and pepper to taste
  • Olive oil for cooking

Tomato sauce: 

  • 1/4 cup extra virgin olive oil 
  • 3/4 tablespoon ground black pepper
  • 1 white onion, diced
  • 1 garlic clove, smashed
  • Red wine from plumped raisins
  • 8 oz can of tomato puree
  • 8 oz can of diced tomatoes
  • 1 1/2 tablespoon sugar
  • 2 teaspoons dried red pepper flakes
  • Salt to taste


  • Start the tomato sauce first by heating the olive oil in a sauce pot over medium heat. Add the diced onion, black pepper, and garlic all at once and cook gently until the onion and garlic are slightly translucent. 
  • Add the red wine and reduce by half. 
  • Add the remaining ingredients and bring to a simmer. 
  • Simmer over low heat for one hour only. 
  • Preheat over to 325 degrees.
  • While the sauce simmers, make your meatballs. In a large mixing bowl (using your hands) mix all of the ingredients, except for the raisins and olive oil, until combined thoroughly.
  • Shape the meatballs into desired size and using your finger, press 3 to 4 raisins down into the center of each meatball. Then, reshape the meatball to cover the raisin cavity. 
  • Set meatballs aside on a baking sheet and begin to heat the olive oil in a large sauté pan. 
  • Brown meatballs evenly, being careful not to overcrowd the pan.
  • Place browned meatballs on a clean baking sheet, and finish cooking meatballs in the oven for about 15 minutes. 
  • To serve, ladle tomato sauce over the meatballs and sprinkle with the extra pecorino cheese. 

Chef's note: Serve meatballs and sauce alongside your favorite pasta and top with fresh basil leaves for added flair. 

This dish will be on special at The Restaurant at Patowmack Farm all weekend. Reservations are required, so make yours on their website or by calling 866-819-1283.