Molten veal meat balls with a beer mayonnaise
Delicious and juicy veal meatballs served with a white beer based mayonnaise.
IngredientsRecipe for 12 Tapas
- Salt and pepper
- Vegetable oil
Preparation time: 45 min
Preheat your Oven at 400 °F
Mince the shallots making sure to separate them for both preparations. Finely chop the parsley.
Combine all the meatball ingredients (except the panko) and mix well. Make 24 meatballs and then roll them in the panko to coat them. Lightly press them before cooking. Sear in a pan for a nice golden color then transfer to the oven to finish cooking in the oven for 13 minutes. Let rest for 2 minutes before serving.
Combine the beer and shallots in a sauce pot and reduce until the liquid has completely evaporated.
In a mixing bowl, combine the egg yolks, mustard and the shallot and beer reduction. With a whisk, incorporate the oil slowly while continuously whisking until you get a nice consistency. Season to taste and add the parsley and a bit of vinegar to taste.
If you feel like changing things up, you can always replace the cream cheese with goat's cheese!