Brown sauce meatballs (Print Version)
# Ingredients:
→ Key components
01 -
A stick of green celery
02 -
Two shallots
03 -
A kilogram of starchy potatoes
04 -
A dark trappist beer, like Westmalle
05 -
Cornstarch for thickening
06 -
Ground mixed meat, 800 grams
07 -
A dash of nutmeg
08 -
Butter for mashing and cooking
09 -
Seasoning: salt and pepper
# Instructions:
01 -
Mix the ground meat with salt and pepper to your liking. Roll it into even balls, then cook in a pan with a lid on medium-high heat for 10 minutes. Towards the end, toss in thinly sliced shallots.
02 -
Pour the dark beer into the pan to deglaze it. Let everything bubble gently over low heat for 15–20 minutes. If the sauce's too thin, stir in some diluted cornstarch to make it thicker.
03 -
Wash and slice the celery, then steam it for about 10 minutes. Meanwhile, peel and rinse the potatoes. Boil them in salted water for 20 minutes until soft.
04 -
Once cooked, drain the potatoes and mash them until smooth. Mix in some butter, nutmeg, and season with salt and pepper as needed.
05 -
Place the meatballs and mashed celery-potato blend onto a plate. Pour a bit of the warm sauce into a small dip in the mash and serve.
# Notes:
01 -
Handle the ground meat gently to keep your meatballs nice and tender.