John Myers
Crispy Meatballs with Cauliflower and Vinaigrette
The perfect crispy meatballs with cauliflower and vinaigrette recipe with a picture and simple step-by-step instructions.
- 1 Bun old
- 4 Shallots
- 4 tbsp Rapeseed oil
- 100 ml Milk
- 250 g Ground beef
- 1 Egg
- Salt and pepper
- 50 g Pankobrösel
- 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
- 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.
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