Veal meatballs with braised onion and pickled cucumber sauce.
Preparation with
Whole Grain Mustard
read more
Ingredients for 4 persons
For the meatballs:
-
500 g minced veal
-
100 g breadcrumbs
-
1 eggs
-
1 TBSP Kühne Coarse Mustard
-
Salt
-
Pepper
-
2 TBSP Olive oil
For the sauce:
-
2 Onions
-
1 TBSP Butter
-
1 TBSP Flour
-
300 ml veal stock
-
100 g Kühne cornichons
-
1 TBSP Kühne coarse mustard
-
2 stems Parsley
Preparation
Kitchen utensils
bowl, cooker, frying pan, knife, chopping board
For the meatballs, mix the minced meat, breadcrumbs, egg and mustard in a bowl, and season with salt and pepper. Shape the mixture into about 12 meatballs. Heat some oil in a frying pan over a medium heat and fry the meatballs on both sides for 4–5 minutes until golden brown.
Wash the parsley, shake it dry, pick the leaves and chop finely. Arrange the meatballs with the sauce and serve garnished with parsley.
In the meantime, peel the onions and slice them finely. Remove the meatballs from the pan and set aside. Melt the butter in the pan, stir in the flour and cook gently for 1–2 minutes, then pour in the stock. Slice the gherkins and add them to the stock along with the mustard and onions. Leave everything to simmer gently for about 5 minutes.
Recipe advice
Tip: Serve, for example, with rice or mashed potatoes.
Nutritions
-
Calorific value
ca. 384,48 kcal (1614,8 kJ) -
Protein
30,6 g -
Fat
18,49 g -
Carbohydrates
21,72 g