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Meat balls with sundried tomatoes, served with tomato sauce, foamy butter fingerlings potatoes, and fresh ricotta cheese

Mains, Pork

Meat balls with sundried tomatoes, serve with tomato sauce, foamy butter fingerlings potatoes, and fresh ricotta cheese.

Ingredients

Recipe for 4 persons

For the meat balls

500 Gr
Ground pork
6 Unit(s)
Sundried tomatoes
0.25 Unit(s)
Nutmeg
3 Clove(s)
Chopped garlic
15 Gr
Japanese breadcrumbs (panko)
1 Unit(s)
Green onion
50 Ml
Olive oil
0.50 Unit(s)
Onion

For the tomato sauce

0.50 Unit(s)
Onion
1 Can(s)
Cherry tomatoes
3 Clove(s)
Crushed garlic
2 Sprig(s)
Thyme
30 Gr
Sugar
2 Tbsp
White balsamic vinegar
85 Gr
Ricotta

For the fingerlings

10 Unit(s)
Fingerling potatoes
  • Olive oil
  • Vegetable oil
  • Salt and pepper
  • Butter
Meat balls with sundried tomatoes, served with tomato sauce, foamy butter fingerlings potatoes, and fresh ricotta cheese

Preparation time: 30 min

Preheat your Four Vapeur at 212 °F

  • For the mise en place

    Chop the sundried tomatoes.

    Ciseler the onions.

    Mince the green onions.

  • For the meat balls

    In a bowl, mix all the ingredients, add the nutmeg.

    Put some gloves on, mix the meat well, with the ice scooper make some balls and roll it between your hands to make it nice and round. You must have five balls for each person.

    Place it on a backing tray, put it in the steanm oven on 212F (100C) for 10 minutes cooking.

  • For the tomato sauce

    In a hot pot with olive oil, sweat the onions, add the garlic, mix it, add the can of tomatoes and the thyme.

    When boiling, low down the heat and let it cook for 15 minutes, mix it often.

    Add the sugar and the white balsamic vinaiger, mix it and let it cook 10 more minutes. Fix the seasonning.

    When the meat balls are cooked, add it in the sauce and keep it warm.

  • For the fingerlings
    Wash the potatoes, cut it in half on the long way.Place it on a pierce baking tray, and put it in the steam oven for 20 minutes on 212F (100C).When done, heat some butter in a pan and sear the potatoes to have a nice golden brown coloration, keep it warm before platting.
  • For the platting
    In a flat plate, place the meat balls in the middle with the tomato sauce, put a quenelle of ricotta cheese on the top and put the potatoes all around, finish with fresh herbs.

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