Meatballs with Tomato Sauce
Ingredients
- Ingredients
- 400 grams Ground beef
- 1 onion
- 1 garlic clove
- 500 grams Beefsteak tomato
- salt
- peppers
- Tabasco sauce
- sugar
- 200 grams Whipped cream
- 1 bunch mixed Fresh herbs
- 1 Tbsp lemon juice
- 10 grams dried Porcini mushroom
- 4 Tbsps sherry
- 2 shallots
- 100 grams Smoked bacon
- 150 grams Chestnut mushroom
- 4 sprigs Sage
- 150 grams Calf's liver
- 1 egg
- 3 Tbsps Hazelnuts
- ½ tsp grated Lemon peel
- 2 Tbsps chopped parsley
Preparation steps
For the tomato sauce: Peel the onion and garlic and chop finely. Heat the oil in a suacepan over medium-high heat and sauté the onions and garlic until translucent. Blanch the tomatoes, peel, quarter, remove the seeds and finely chop. Add to the pan with the onions and let cook for 10 minutes at medium heat. Season with salt, pepper, sugar and hot-pepper sauce. Cover and let cool.
Stir the sour cream with salt and the finely chopped herbs.
Rinse the porcini mushrooms, place in a bowl and soak for 20 minutes in the sherry. Peel the shallots and finely chop. Cut the bacon into small cubes. Clean the button mushrooms and cut into thin slices. Chop 3 of the sage leaves finely. Cook 3/4 of the bacon in a hot pan, add shallots and sauté until soft. Add the button mushrooms and sage. Season with salt and pepper. Sauté until all the liquid has evaporated.
Rinse the liver, pat dry and chop. Fry for about 30 seconds.
Drain the porcini, reserving the liquid. Chop the porcini finely. In a bowl, place the porcini with the ground beef, liver, bacon mixture, egg, nuts, lemon zest and parsley and mix until well combined. With wet hands, shape the mixture into meatballs.
Heat the clarified butter in a pan and cook the meatballs until browned on all sides and cooked through, about 10 minutes. Fry the remaining bacon and sage leaf. Serve garnished with the bacon and sage with the tomato sauce on the side, and with a baguette if desired.
