4
Veal meatball with summer mash
0 - 30 minutes
veal mince
*
pot-roasting
Preparation
Mix the minced meat with the egg, panko, onion/garlic, gherkins, curry powder, soy sauce and a bit of salt and pepper. Knead well and shape into balls. In a frying pan, allow a large knob of butter to bubble and fry the meatballs all around on medium-high heat until golden brown, then deglaze with a splash of white wine, reduce briefly and add 200 ml of stock. Let the meatballs cook uncovered for about 10-15 minutes.
Boil the liquid down to a gravy and season with coarse mustard. Gently stew the flat beans in 50g butter until al dente. Boil the potatoes until tender and mash to a puree with 50g butter, add the rocket, tomato, pine nuts and runner beans and stir well, stir in the crème fraîche and season with salt and pepper.
Place a scoop of mash on the plate, make a well for the gravy and finish your tender veal meatball with some freshly grated nutmeg and celery leaves.
A winter delight on a summer evening!
Ingredients:
- 800 g veal mince
- 50 g panko (or plain breadcrumbs)
- 1 egg
- ½ onion chopped
- 2 cloves of garlic finely chopped
- 2 tsp curry powder
- 30 g diced gherkins
- dash of sweet soy sauce
Summer mash:
- 1 kg floury potatoes, peeled and sliced
- 500 g runner beans, finely chopped
- 100 g rocket, washed and coarsely chopped
- 100 g butter
- 100 g crème fraîche
- 50 g sun-dried tomatoes, chopped
- 30 g pine nuts, lightly toasted
- fresh nutmeg
Other:
- 200 ml stock
- coarse mustard
- salt and pepper
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