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Molten veal meat balls with a beer mayonnaise

Salted

Delicious and juicy veal meatballs served with a white beer based mayonnaise.

L'idée déco

If you feel like changing things up, you can always replace the cream cheese with goat's cheese!

Ingredients

Recipe for 12 Tapas

Meatballs

350 Gr
Ground veal
100 Gr
Cream cheese
1 Unit(s)
Egg
2 Unit(s)
Shallot
1 Pinch(es)
Nutmeg
1 Cup(s)
Japanese breadcrumbs (panko)
6 Gr
Salt

Mayonnaise

1 Unit(s)
Egg
1 Tbsp
Maille grain mustard
150 Ml
White beer
1 Unit(s)
Shallot
10 Sprig(s)
Parsley
200 Ml
Vegetable oil
  • Salt and pepper
  • Vegetable oil
Molten veal meat balls with a beer mayonnaise

Preparation time: 45.00 min

Preheat your Oven at 400.00 °F

  • Preparation

    Mince the shallots making sure to separate them for both preparations.  Finely chop the parsley.

  • Meatballs

    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.

  • Mayonnaise

    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!

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