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Veal meatballs, yakitori-style
| Preparation : 20 min | Resting : - |
| Cooking : 20 min | Equipment : |
| Difficulty : | Rating : 2 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 4-6
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| 500 | g veal escalope |
| 200 | button mushrooms |
| 10 | sprigs coriander |
| 1 | tbsp ground tandoori spices |
| 1 ½ | tbsp sesame oil |
| 6 | tbsp white or black sesame seeds |
| salt, freshly ground pepper |
| YAKITORI SAUCE: | |
| ½ | small red chilli pepper |
| 5 | sprigs chives |
| 3 | tbsp light soy sauce |
| 1 | tbsp sugar |
| 3 | tbsp sake or rice wine |
| 1 | Roughly chop the veal. |
| 2 | Fit the food processing bowl with the metal blade. Wash the mushrooms. Add to the bowl with the veal, coriander leaves, tandoori spices, sesame oil, salt and pepper. Chop well using the FOOD PROCESSOR programme until combined. |
| 3 | Shape spoonfuls of the chopped meat mixture into 2cm balls. Place the white or black sesame seeds on a plate. Roll the meatballs in the sesame seeds. Place the meatballs in the steamer basket. |
| 4 | Pour 500ml water into the metal bowl, fit the steamer basket and run the STEAM programme. Adjust the cooking time if necessary. |
| 5 | Use wooden skewers, and serve 2 meatballs on each one. Accompany with the yakitori sauce. |
| Yakitori sauce | |
| 1 | Wash and cut the chilli in half and remove the seeds; thinly slice. Rinse and finely slice the chives. |
| 2 | Whisk to combine the remaining ingredients; add the chilli and chives. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
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