Belgian Blue Beef Spanish-style (Meatballs)
| Preparation: | 40 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 1 h 5 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Émission Les Chefs |
Recipe ingredients
- Meatballs
- 200 g (7 oz) Belgian Blue beef, minced
- 1 oz. (30 g) breadcrumbs
- 1 egg, beaten
- ¾ oz. (20 g) flaked almonds, toasted
- 1 garlic clove, minced
- 1 Tbsp. (15 mL) minced chives1 Tbsp. (15 mL)
- 1 Tbsp. (15 mL) minced basil
- 1 pinch piment d’Espelette
- 1 Tbsp. (15 mL) chopped parsley
- Gazpacho
- 2 hothouse tomatoes, cut up
- 1 oz. (30 g) toasted almonds, pulverized
- 1 cucumber
- 1 red pepper, cut up
- 8 pitted green olives
- 1 Tbsp. (15 mL) capers, rinsed
- 2 Tbsp. (30 mL) sherry vinegar
- 2 tsp. (10 mL) sugar
- 1 cup (250 mL) extra virgin olive oil
- Pepper and salt to taste
- Floating Islands
- 2 egg whites
- 1 pinch piment d’Espelette
- 1 pinch salt
- Water as needed
- Garnish
- ¾ oz. (20 g) flaked almonds, toasted
- 1 tsp. (5 mL) chopped parsley
Preparation
Meatballs
In a round-bottomed mixing bowl, combine beef, breadcrumbs, egg, almonds, garlic, chives, basil, parsley and piment d’Espelette.
Make 1-in. (2.5-cm) meatballs. Poach in simmering, salted water.
Melt some butter until frothy and brown meatballs. Keep warm.
Gazpacho
In a food processor, purée tomatoes, almonds, cucumber, red pepper, olives and capers. Press through a fine sieve and return to food processor.
Add sherry vinegar, sugar and olive oil and emulsify. Season and keep cold.
Floating islands
Beat egg whites into stiff peaks and add piment d’Espelette and salt.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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