Recipe: the ultimate meatball
From rendang to carbonara and yes, even a frikandellington; some classics really belong in your repertoire. At the top of my personal top 3: the juiciest meatball.
Grandma’s meatballs—who doesn’t know them? Yours was probably made with ground pork or a half-pork, half-beef mixture, while her great-grandmother opted for ground veal. Just like we do, incidentally, because mixed with some veal kidney fat, it makes for a damn delicious and juicy meatball. That kidney fat (tallow) is also very nice as a cream for your face.
How to make the ultimate meatball
1. Heat 1 tablespoon of butter in a frying pan over medium heat and sauté the onion for 4 minutes until translucent. In a bowl, mix the ground veal with the onion, veal kidney fat, flat-leaf parsley, paprika, mustard, Worcestershire sauce, egg, breadcrumbs, garlic and salt. Use wet hands to shape the mixture into 4 large balls. Let the meatballs rest in the refrigerator for at least 1 hour.
2. Heat the remaining butter in a frying pan over medium heat. Fry the meatballs for 5 minutes, turning them, until golden brown all over. Lower the heat, add the veal stock and braise the meatballs with the lid on the pan for 40 to 45 minutes, until cooked through. The meatballs are perfectly cooked at an internal temperature of 72°C.
Wine tip: Laurent Miquel Père et Fils Cinsault – Syrah Rosé
A Dutch meatball like this is delicious, but what’s best to drink with it? The great thing about veal is that you can pair it with various wines. Its tender texture and savory, meaty flavor (but not too meaty) work very well with smooth (young) red wines, but rosé wines are also a great match. In summer, so much rosé is served that it is considered the wine for drinking in the sunshine. But I also think rosé is a fantastic wine to enjoy with food—even in winter. This rosé from southern France is fresh with a soft texture, a delicious wine to drink all year round, even (especially!) with such a juicy meatball. Santè! € 8,75 | wijnkring
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