John Myers
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Hearty Meatballs with Spicy Sauce, Broccoli and Corne De Gâtes
The perfect hearty meatballs with spicy sauce, broccoli and corne de gâtes recipe with a picture and simple step-by-step instructions.
Savory meatballs:
- 250 g Mett (half and half)
- 1 altes Brötchen
- 50 g 1 Zwiebel
- 1 Knoblauchzehe
- 1 Stück Ingwer
- 1 rote Chilischote
- 1 Ei
- 1 tsp Salt
- 1 tsp Mild curry powder
- 1 tsp Sweet paprika
- 20 g Desiccated coconut
- 20 g Breadcrumbs
- 6 tbsp Peanut oil
Spicy sauce:
- 2 tbsp Flour
- 500 ml Clear broth with beef (2 tsp instant broth)
- 100 ml Cream
- 1 tbsp Ketchup Manis
- 1 tbsp Liquid Maggi wort
- 2 strong prices Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Sugar
- 1 powerful splash Lemon juice
Broccoli:
- 500 g / in florets cleaned approx. 300 g Broccoli
- 1 Dampfeinsatztopf
- 1 liter Water
- 2 tsp Salt
- 2 tsp Instant vegetable broth
- 1 Knoblauchzehe
- 2 big pinches Coarse sea salt from the mill
Corne de Gâtes: *)
- 500 g / peeled / cleaned approx. 300 g Corne de Gâtes
- 1 tsp Salt
- 1 tsp Ground turmeric
- 2 big pinches Coarse sea salt from the mill
Serve:
- 2 * ½ Cherry Tomate zum Garnieren
Savory meatballs:
- Soak yesterday’s rolls in water and squeeze them out well. Peel and dice the onion. Peel and finely dice the garlic clove and inger. Clean / core the chilli pepper, wash and finely dice. Put all ingredients (250 Mett / half and half, 1 squeezed bun, onion cubes, garlic clove cubes, ginger cubes, chilli pepper cubes, 1 egg, 1 teaspoon salt, 1 teaspoon sweet paprika and 1 teaspoon mild curry powder) in a bowl, mix well / knead and approx Stand / let rest for 30 minutes. Shape meatballs (approx. 6 – 8 pieces) with moistened hands, turn in a mixture of desiccated coke and breadcrumbs and fry in a pan with peanut oil (6 tbsp) on both sides until golden-brown. Keep warm in the oven at 50 ° C until serving.
Spicy sauce:
- Stir flour (2 tbsp) into the meatball frying pan and deglaze / pour in the clear broth (500 ml). Always stir with the whisk. Stir in the cream (100 ml) and sprinkle with sweet soy sauce (1 tbsp), liquid Maggi (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), sugar (1 big pinch) and lemon juice (1 strong splash), let everything boil down / reduce for a few minutes.
Broccoli:
- Clean the broccoli, cut into florets and place in a steamer insert. Put water (1 liter) with instant vegetable stock (2 teaspoons), salt (2 teaspoons) and a chopped garlic clove in a saucepan, place the steamer on it and cook / steam everything with the lid on for about 8-10 minutes. Remove for serving and season with coarse sea salt from the mill.
Corne de Gâtes:
- Carefully peel the potatoes and cook in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for about 20 minutes and drain. To serve, season with coarse sea salt from the mill (2 big pinches) *) Corne de Gâtes: Is a “French asparagus potato” that was already known and widespread there before 1900. It is a waxy, very tasty finger potato with yellow flesh and an equally yellow skin. It is very productive in cultivation. The name asparagus potato comes from the elongated shape and size of the tubers.
Serve:
- Serve hearty meatballs with a spicy sauce, broccoli and corne de gâtes, each garnished with half a cherry tomato
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