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Belgian Blue Beef Spanish-style (Meatballs) https://www.metro.ca/userfiles/image/recipes/blanc-bleu-belge-espagnoles-boulettes-6521.jpg PT40M PT25M PT1H05M
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.
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meatballs: 7 oz (200 g) belgian blue beef minced 1 oz (30 g) bread 1 egg beaten 3/4 oz (7 g) flaked almonds toasted 1 garlic clove 1 Tbsp. (15 mL) minced chives 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 peppers 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) olive oil pepper and salt to taste floating islands: 2 egg whites 1 pinch piment d'espelette 1 pinch Salt water as needed Garnish 3/4 oz (7 g) almonds toasted 1 tsp. (5 mL) parsley
Belgian Blue Beef Spanish-style (Meatballs)

Belgian Blue Beef Spanish-style (Meatballs)

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  • Lactose-free
4
servings
0:40
Preparation
0:25
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • meatballs:
  • 7 oz
    (200 g)
    belgian blue beef minced
  • 1 oz
    (30 g)
    bread
  • 1
    egg beaten
  • 3/4 oz
    (7 g)
    flaked almonds toasted
  • 1
    garlic clove
  • 1 Tbsp.
    (15 mL)
    minced chives
  • 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 peppers 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)
    olive oil

  • pepper and salt to taste

  • floating islands:
  • 2
    egg whites
  • 1 pinch
    piment d'espelette
  • 1 pinch
    Salt

  • water as needed

  • Garnish
  • 3/4 oz
    (7 g)
    almonds toasted
  • 1 tsp.
    (5 mL)
    parsley
Imprimer ma sélection

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.

Source : Émission Les Chefs

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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