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Crispy Meatballs with Cauliflower and Vinaigrette

5 from 6 votes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 258 kcal

Ingredients
 

  • 1 Old Bun
  • 4 Shallots
  • 4 tbsp Rapeseed oil
  • 100 ml Milk
  • 250 g Ground beef
  • 1 Egg
  • Salt and pepper
  • 50 g Panko crumbs
  • 2 tbsp Clarified butter
  • 1 smaller Cauliflower
  • 1 Red peppers
  • 100 g Gherkins pickles
  • 5 Stems Parsley
  • 1 tbsp Vinegar
  • 3 tbsp Cucumber stock
  • Sugar

Instructions
 

  • First cut the rolls into thin slices, then cut into thin cubes and place in a bowl. Dice 2 shallots and sauté in a saucepan with 1 tablespoon of oil until translucent. Add milk and warm up slightly. Pour shallot milk over the cubes of rolls and cook for 10 minutes. to let go .
  • Add the minced meat and egg and season well with salt and pepper. Process everything into an even mass and shape into 4 meatballs. Put the pancakes in a bowl and turn the meatballs in it.
  • Heat the butter lard in a pan and fry the meatballs on each side over a medium heat for about 8 minutes until golden brown.
  • In the meantime, cut the cauliflower into florets and cook in plenty of salted boiling water for about 8-10 minutes.
  • Halve the peppers lengthways, remove the core and cut into small cubes. Finely dice the shallots and the gherkins. Roughly chop the parsley. Mix everything with vinegar, cucumber stock, 3 tablespoons of water, salt, pepper, 1 pinch of sugar and 3 tablespoons of oil.
  • Drain cauliflower and keep warm in the closed pot. Drain the meatballs on kitchen paper, serve with cauliflower and vinaigrette.

Nutrition

Serving: 100gCalories: 258kcalCarbohydrates: 1.2gProtein: 7.6gFat: 25.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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