Delicious meatballs made with minced meat, truffles, and a light bchamel sauce, served on a bed of creamy mashed potatoes.
- 500 grams minced meat
- 1 clove of garlic
- 2 grams of parsley
- 3 fresh eggs
- 50 grams of black truffles
- 25 milliliters of white wine
- 2 grams of fine salt
- 500 milliliters of olive oil
- 200 grams of all-purpose flour
- 500 milliliters of whole milk
- 10 grams of cornstarch
- 40 grams of all-purpose flour
- 50 grams of butter
- 1/2 chicken stock cube
- 1 gram of fine salt
- 200 grams of white onions
- 1 slice of white bread
- 75 grams of salad tomatoes
- 3 cloves of garlic
- 250 milliliters of water (or beef broth)
- 75 milliliters of brandy
- 75 milliliters of red wine
- a pinch of salt
- parmentier
- 2 slices of truffle
- 4 green asparagus tips
Prepare the bchamel by mixing the flour and cornstarch with 100 ml of cold milk until it forms a paste. Set aside. In a separate pan, boil the remaining 400 ml of milk with butter, a little salt, and crumbled chicken stock cube. When the milk boils, add the flour and cornstarch mixture to the pan of hot milk, stirring constantly until a smooth bchamel is obtained.
In a steel bowl, mix the minced beef and pork loin. Add some of the prepared bchamel and stir until well combined.
Add the eggs to the mixture one by one, usually using 3 eggs for this amount. If the mixture can tolerate fewer eggs, it's fine.
Add a tablespoon of minced garlic and parsley, finely chopped truffles, a splash of wine, and adjust the salt. Let it rest for a while.
Shape the meat mixture into meatballs (approximately 80 grams each). Then coat them in flour and fry them in hot olive oil in batches. Once they are golden brown, transfer them to a pot with a little water. Strain the oil and set aside a little for the sauce.
Prepare the sauce by frying the chopped onions, bread slice, and crushed garlic cloves (with skin on) in the same oil used for frying the meatballs. Add a bay leaf, a sprig of thyme, and a sprig of rosemary. Once the onion starts to brown, add the chopped tomatoes. The sauce should be cooked slowly, covered, and stirring occasionally, so that the vegetables sweat well and become soft.
When the sauce is golden brown, add the brandy and wait a few minutes for the alcohol to evaporate. Then, add the white wine and let it also evaporate. Add a little beef broth (or a diluted concentrated stock cube in a little water) and saut for a few moments. Remove the herbs and pass the sauce through a sieve, pouring it over the meatballs that are in the pot with a little water.
Gently move the pot of meatballs to prevent them from falling apart, and let them simmer over low heat for about 15-20 minutes. Adjust the salt.
Serve by placing a spoonful of potato parmentier on the bottom of the plate, top with a hot meatball, and pour some sauce over it. Garnish with sliced truffles and steamed green asparagus tips.