Preview

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

MAINS, Pork

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

Note

Don't over season the meat with salt as the salt can remove moisture from the meat and the end result will by quite a bit dryer.

Ingredients

Recipe for 4 persons

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

Cream sauce

2 Large

French shallot

0.50 Cello

Button mushrooms

6 Unit(s)

Shiitake mushroom

125 Ml

White wine

500 Ml

35% cooking cream

175 Gr

Maille dijon mustard

Garnish

6 Sprig(s)

Chives

Preparation time: 50 min

Preheat your four vapeur at 212 °F

Meat balls

In a mixing bowl, combine all the ingredients and add the grated nutmeg. With latex gloves, mix the ingredients until you get an even distribution of all the elements. With the help of an ice cream scooper, make balls of the mixture. Next, roll the balls one by one in the palm of your hands to make a sphere. You want to have at least 5 balls per person eating. Place them on a steam baking tray without holes and then place the tray in the steam oven for 10 min at 212°F or 100°C.
See chef's note beneath.
Cream sauce

Peel and finely chop the shallots. Clean the mushrooms with a slightly damp cloth and then quarter them.
In a hot frying pan with oil, sweat the shallots. Add the mushrooms next and continue to cook for 3-4 minutes.
Deglaze with the white wine, reduce to almost dry and then add the 35% cream. Let it simmer at low heat for a few minutes. Season to taste with salt and pepper.
Plating

Add the meat balls to the cream sauce and keep warm. When ready to serve, add the chives for finishing.