ingredients
method
mini meatballs in red wine sauce
tbsp red wine
- tbsp double cream
6 tbsp fresh breadcrumbs
0g (oz) unsalted butter
1 onion, finely chopped
1 egg
0g (1 lb) minced or ground beef
(processed with the fine grinding plate)
1 tbsp fresh chives, chopped
Salt
pinch ground cloves
white pepper
tbsp fresh parsley, chopped to serve
fresh Parmesan cheese, grated, to serve
red wine sauce
g (1oz) white flour
0ml (9 fl. oz) beef stock
0 ml (9 fl. oz) red wine
0 ml (9 fl. oz) fresh cream
salt and freshly ground black pepper
1. Put the red wine and cream in a bowl, add
the breadcrumbs and soak for 0 minutes.
Heat half the butter in a non-stick frying
pan. Add the onion and pan-fry over a low
heat for about 8 minutes until soft and
translucent. Remove from the pan and
allow to cool.
. In a separate bowl, mix the onion and
soaked breadcrumbs with the egg, minced
beef (ground with the fine cutting plate)
and chives and season with salt, cloves and
pepper. With wet hands, form the mixture
into little balls, about 1cm (½ inch) in
diameter.
. Heat the remaining butter in a large non-
stick frying pan and fry the meatballs until
a dark golden colour on all sides. Remove
from the pan with a slotted spoon and keep
warm.
. For the red wine sauce, stir the flour into
the fat in the meatball frying pan and brown
it a little. Stir in the stock and red wine
and whisk to combine. Add the cream
and allow the sauce to cook, covered, for
approximately 10 minutes. Season to taste.
. Add the meatballs and simmer gently for
minutes, or until the sauce has thickened
and the meatballs are thoroughly cooked
and tender. Serve over buttered pasta and
scatter with chopped parsley and grated
Parmesan.
