For this traditional dish, I like to use pork because it has lots of flavour. But pork can be fatty, so you might like to try chicken instead.
Ingredients
- 1 medium onion
- 1 small clove garlic
- 3 tsp sunflower oil
- 1 apple
- 4 slices bread (crusts removed)
- 4 tblsp grated parmesan cheese
- 1 egg yolk
- 225 g minced pork (or chicken)
- 1 tsp chopped parsley
- 2 tsp worcestershire sauce
- 1 tblsp tomato puree
- 1 tblsp honey
- ¼ tsp grated nutmeg
- salt and pepper
- flour for dusting
- for the sauce:
- 30 g butter
- 30 g flour
- 400 ml chicken stock
- 100 ml double cream
- 2 tsp soy sauce
- 1 tsp worcestershire sauce
Method
- Chop the onion finely and crush the garlic. Heat the oil and sauté the onion until it’s soft. Add the garlic and sauté for another minute. Cool slightly.
- Peel the apple and grate the flesh (not the core) into a large mixing bowl. Be careful not to grate your fingers too!
- Tear the bread into small pieces (or use breadcrumbs) and add it to the bowl. Leave the bread and the apple to stand for 5 minutes.
- Now add the parmesan, egg yolk, minced pork or chicken, sautéed onion and garlic, parsley, Worcestershire sauce, tomato puree, honey and nutmeg.
- Season with a little salt and pepper, then use your hands to mix everything together thoroughly.
- Scoop up the meat mixture with a teaspoon and roll it into meatballs. Dust them with flour.
- Heat the remaining oil in a non-stick frying pan and brown the meatballs in batches for 2 to 3 minutes, turning regularly. Drain them on kitchen paper.
- For the sauce, melt the butter and stir in the flour. Remove from the heat and whisk in the stock, a little at a time. Then add the cream, soy sauce and Worcestershire sauce. Return to the heat and bring to the boil, stirring constantly. Add the meatballs.
- Serve with green vegetables such as French beans or broccoli plus plain boiled rice or noodles.
