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!
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