John Myers
Contents
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Ingredients
Savory and fruity meatballs
- 400 g Ground beef
- 2 slices Whole grain toast
- 1 Egg
- 1 tbsp Dijon mustard
- 1 tsp Espelette pepper
- 1 Orange, just the abrasion
- 1 Garlic clove, finely grated
- 1 shot Cognac
- Salt
- Black pepper from the mill
- Oil
Shallot balsamic sauce
- 250 g Shallots
- 120 ml Balsamic vinegar
- 120 ml Beef stock
- 40 g Raw cane sugar
- 2 sprigs Thyme
- 1 tbsp Oil
- 1 tbsp Butter
- Salt
- Pepper
Instructions
Savory and fruity meatballs
- Crumble the wholemeal toast into a bowl and add the minced meat. Now add the egg, salt and pepper too. Now add the orange zest, the grated garlic, the mustard and the shot of cognac and the Espelette pepper and knead everything really well to form a homogeneous mass.
- Form 6 meatballs out of the mixture and flatten them a little and fry them on each side in a pan with hot fat and then finish cooking on a plate in an oven preheated to 90 degrees.
Shallot balsamic sauce
- Remove the skin from the shallots and cut in half lengthways and then cut the halves lengthways again into 3 wedges. Now heat the oil and butter in the frying fat from the meatballs and fry the shallots all over and then add the sprigs of thyme.
- Now sprinkle everything with the sugar and let it caramelize while stirring and then deglaze with the balsamic vinegar and the beef stock and now turn the heat to the lowest level and boil everything down for about 15-20 minutes. Season with salt and pepper and serve with the meatballs.
- We had a fresh baguette with it, but a potato and garlic puree also goes well with it.
Nutrition
Serving: 100gCalories: 160kcalCarbohydrates: 5.7gProtein: 8.7gFat: 11.1g
