Ticks Gourmet – Meatballs

Ingredients for 4 servings:

• 500 g minced beef
• 1 egg(s)
• 2 tsp mustard
• 2 small shallots
• 5 sprigs of marjoram, fresh
• 2 stalks lovage, fresh
• 1 roll, already old and hard
• Milk
• 3 dashes Worcestershire sauce
• Salt
• 5 black peppercorns
• 1 allspice grain
• some breadcrumbs
• 2 tbsp clarified butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

the gourmet version of the classic meatball

Cut the stale roll into small cubes and pour milk over it until it is well coated. Let it stand for about 30 minutes, then knead it slightly and drain. This is best done through a fine sieve. Squeeze it well. Preheat the oven to 80°C. Finely crush the pepper and allspice in a mortar and pestle. Finely chop the shallots and herbs and whisk them together with the egg, salt, pepper, allspice, mustard, and Worcestershire sauce. Then stir in the soaked and almost dry roll, and finally knead in the ground beef. Season to taste and add salt if necessary. Place some breadcrumbs in a deep plate. Heat the clarified butter in a non-stick pan until smoking hot. Meanwhile, roll the minced dough into balls of about 4 cm and then press them into relatively thin, round cookies (max. 1 cm thick). I always end up with 10. Coat them in breadcrumbs and fry briefly on both sides, five at a time. Then reduce the heat and fry until cooked through, turning occasionally. Remove from the oven and store in the oven. Repeat with the next five and place them in the oven as well. After letting them rest for about 10 minutes, serve as a side dish. Of course, the meatballs can also rest at 80°C for longer if you don’t need them yet.