Recipe: The ultimate meatball
Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: Recipe: The ultimate meatball.
From rendang to carbonara and yes, even a frikandellington; some classics you really want to have in your repertoire. In my personal top 3: the juiciest meatball.
Ingredients
- 4 tbsp butter
- 1 onion, chopped
- 450 g veal mince
- 50 g veal kidney fat, finely chopped
(butcher) - 10 g fresh parsley, finely chopped
- 2 tsp mild paprika powder
- 1 tbsp coarse mustard
- 2 tsp Worcestershire sauce
- 1 egg, beaten
- 50 g breadcrumbs
- 1 tsp salt
- 2 cloves garlic, finely chopped
- 350 ml veal stock
Requirements
- kitchen thermometer (optional)
Grandma's meatballs, who doesn't know them? Your version probably used pork mince or a mix, while her great-grandmother opted for veal mince. Just like us, because mixed with some veal kidney fat, it makes for a damn tasty and juicy ball.
How to make the ultimate meatball
- Heat 1 tablespoon of butter in a frying pan over medium heat and sauté the onion for 4 minutes until translucent. In a bowl, mix the veal mince with the onion, veal kidney fat, parsley, paprika powder, mustard, Worcestershire sauce, egg, breadcrumbs, garlic, and salt. With wet hands, form 4 large balls from the mixture. Let the meatballs rest in the fridge for at least 1 hour.
- Heat the remaining butter in a frying pan over medium heat. Fry the meatballs for 5 minutes until golden brown all around. Reduce the heat, add the veal stock, and simmer the meatballs with the lid on for 40 to 45 minutes until cooked through. The meatballs are perfectly cooked at a core temperature of 72 °C.
Wine tip: Laurent Miquel Père et Fils Cinsault – Syrah Rosé
Delicious, such a Dutch meatball, but what do you drink best with it? The nice thing about veal is that you can drink various wines with it. The soft texture and savory, meaty flavor (but not too meaty) pairs very well with smooth (young) red wines, but rosé wines are also a very good match. In summer, so much rosé is served that it is seen as the wine for the sun. But I also find rosé a great wine to eat with; yes, even in winter. This rosé from the south of France is fresh with a soft texture; a delightful wine to drink all year round, even (especially!) with such a juicy ball. Cheers! €8.75 | Wine Circle
