|Preparation : 20 min||Resting : -|
|Cooking : 50 min||Equipment :|
|Difficulty :||Rating : 0 rates|
|Download the recipe :|
|Programmes :||accessories :|
|For meat balls|
|500||g veal, in 3 cm cubes
|1||bread roll, dry
|50||g onions, quartered
|3||sprigs of parsley
|2||tblsp anchovies, in small pieces
|1||tsp organic lemon zest
|2||banana shallots, diced|
|20||g unsalted butter|
|200||ml pure cream|
Soak bread in warm water for 15 minutes, then press out water. Put all the meat ball ingredients in bowl and chop with EXPERT programme 2 minutes/speed 9 (without heating).
Put 2 lightly salted litres of water and 2 bay leaves in bowl and run EXPERT programme 15 minutes/speed 1A/120°C.
Shape into meat balls and place in steamer basket. Run EXPERT programme, 20 minutes/speed 0/95°C.
Remove steamer basket and place in a bowl. Cover meat balls with water from bowl.
To make sauce, brown shallots in butter with EXPERT programme, 4 minutes/speed 1A/120°C.
Add 400 ml stock, caper juice, vinegar, nutmeg and single cream. Run EXPERT programme, 6 minutes/speed 1A/100°C. Dilute cornflour in 2 to 3 tablespoons of water and pour mixture through cap into bowl. Serve with potatoes.
Add capers and put steamer basket with meat balls into bowl. Run EXPERT programme, 3 minutes/speed 1A/100°C to finish making sauce. Serve meat balls with sauce.