* 400g minced veal * 3 shallots, in small cubes * 1 slice stale white bread, soaked in water or milk * 1 egg * 1tbs capers, minced * 2tsp mustard * 2tsp fresh herbs (chives, parsley, chervil, …) * salt and white pepper
* 1/2 bottle slightly sweet white wine * 100ml cream * thickening agent (I used store-bought) * 50g butter
*Beetroot-and-Apple Salad*
* 200g beetroot * 1 Pink Lady apple * 1 pickled jalapeño * 1tbs raspberry jam * 1tsp Balsamico vinegar * salt
*Potato Puree*
* 500g potatoes * 50ml milk, hot * 50ml cream * 50g butter * nutmeg * salt
**Method**
*Meatballs and Sauce*
1. Mix all the meatball ingredients and shape the mass into 10 small balls. 2. In a pot, bring salted water to a boil. Remove from heat, add meatballs, cover pot and let sit for 10 minutes. Remove meatballs and set aside. 3. Add wine to the cooking water and simmer on low heat for 20 minutes. Then add cream and simmer for another 20 minutes. Add butter and your thickening agent (I used an industrial one) and bring to a quick boil. Remove from heat and add meatballs to warm them up.
*Beetroot-and-Apple Salad*
Grate the beetroot and apple, mince the jalapeño and mix with the other ingredients.
*Potato Puree*
Boil potatoes until soft. Drain cooking water, mash potatoes and add milk, cream and butter. Season with nutmeg and salt
1 Comment
**Ingredients (4 persons)**
**100g=3.5oz, 100ml=0.4 cups**
*Meatballs and sauce*
* 400g minced veal
* 3 shallots, in small cubes
* 1 slice stale white bread, soaked in water or milk
* 1 egg
* 1tbs capers, minced
* 2tsp mustard
* 2tsp fresh herbs (chives, parsley, chervil, …)
* salt and white pepper
* 1/2 bottle slightly sweet white wine
* 100ml cream
* thickening agent (I used store-bought)
* 50g butter
*Beetroot-and-Apple Salad*
* 200g beetroot
* 1 Pink Lady apple
* 1 pickled jalapeño
* 1tbs raspberry jam
* 1tsp Balsamico vinegar
* salt
*Potato Puree*
* 500g potatoes
* 50ml milk, hot
* 50ml cream
* 50g butter
* nutmeg
* salt
**Method**
*Meatballs and Sauce*
1. Mix all the meatball ingredients and shape the mass into 10 small balls.
2. In a pot, bring salted water to a boil. Remove from heat, add meatballs, cover pot and let sit for 10 minutes. Remove meatballs and set aside.
3. Add wine to the cooking water and simmer on low heat for 20 minutes. Then add cream and simmer for another 20 minutes. Add butter and your thickening agent (I used an industrial one) and bring to a quick boil. Remove from heat and add meatballs to warm them up.
*Beetroot-and-Apple Salad*
Grate the beetroot and apple, mince the jalapeño and mix with the other ingredients.
*Potato Puree*
Boil potatoes until soft. Drain cooking water, mash potatoes and add milk, cream and butter. Season with nutmeg and salt