Preview

Creamy veal sauced swedish meatballs with roasted garlic mashed potatoes and sautéed mushrooms

Vegetables and Fruits, Veal, Pork, Beef

A delightful recipe, rich and creamy veal when added with Old Cheddar. When mixed with a very accessible tomato sauce... that's a sure shot, here at l'Atelier, or at home.

Ingredients

Recipe for 4 persons

Veal ball

1 Unit(s)

French shallot

300 Gr

Ground beef

100 Gr

Old cheddar

1 Unit(s)

Egg

5 Gr

Salt

0.50 Unit(s)

Nutmeg

Tomato & basil sauce

125 Ml

Red wine

375 Ml

Veal demi-glace

75 Ml

35% cooking cream

Purée de pommes de terre à l'ail rôti et champignons sautés aux fines herbes

2 Unit(s)

Yukon gold potatoes

2 Unit(s)

Portobello mushroom

8 Head(s)

Button mushrooms

1 Sprig(s)

Thyme

3 Clove(s)

Garlic

5 Sprig(s)

Chives

Butter
Salt and pepper
Vegetable oil
Olive oil

Preparation time: 45 min

Preheat your Four at 400 °F

Mise-en-place

Finely cut the red onion, the garlic and the red pepper. Same goes for the basil.
Meat ball

Cut the shallot into a brunoise and put it with all the remaining ingredients inside a bowl. Make sure that the farce you are making is homogeneous. In a high heated pan, colour the meatball vigorously while making sure they are still raw on the inside before putting the in the oven for 12mins at 400F.
Tomato & basil sauce

In a medium stewpot, on high heat, colour the red onions and then add the red peppers after lowering the heat.

After a couple minutes add in the sugar, the garlic and let everything come together for a good 5mins. At low heat, add the red wine vinegar and let the mixture cook until dry. Add in the crushed tomatoes.

Rectify and let the sauce on low heat for 10mins or so.

Taste again and add the chopped basil, off the heat.
Montage

In a medium bowl, pour in some tomato sauce and then 2-3 Old Cheddar balls. Tomato sauce again, on top. Put a couple basil leaves anywhere you want as decoration.