Recipe: Gourmet Charolais Meatballs Soissons Style

Name: Bouchons gourmands de charolais a la soissonnaise
Prep time: 45 min
Cook time: 45 min
Total time: 150 min
Yield: 6 portions
Ingredients: 500 g de viande hachée de boeuf du Charolais*3 échalotes hachées finementune poignée d'herbes du jardin hachées finement1 oeuf1 cuiller a soupe de fécule de pommes de terrefarine de rizsel et poivre du moulin2 cuillers a soupe de graisse de canardLa Garniture1 oignon émincé1 poivron rouge évidé et émincépoivron vert de même2 gousses d'ail dégermée et hachéesthym citron et un peu de romarin2 cuillers a soupe de bon concentré de tomate1 grosse tomate émondée taillée en gros quartiers.sel fin et un peu de piment d'Espelette400 g d'Haricots de Soissons cuits au naturel( de la coopérative)100 g de pennes cuites assaisonnées et juste beurrées.

By chef patrick ★ ★ ★ ★ ★ 4.3/5 (15 reviews) Meat

Prep 45 min

Cook 45 min

Rest 1h

Total 2h30

Servings 6 serv.

Ingredients for 6 servings

500 g ground beef from Charolais*
3 shallots finely chopped
a handful of garden herbs finely chopped
1 egg
1 tablespoon potato starch
rice flour
salt and freshly ground pepper
2 tablespoons duck fat
The Garnish
1 onion sliced
1 red bell pepper seeded and sliced
green bell pepper likewise
2 garlic cloves degerminated and chopped
lemon thyme and a little rosemary
2 tablespoons good tomato concentrate
1 large tomato blanched and cut into large quarters
fine salt and a little Espelette pepper
400 g Soissons beans cooked plain (from the cooperative)
100 g cooked penne tossed and lightly buttered

Step-by-step directions

1- In a large salad bowl place your meat then add your herbs, your chives, your starch and your lightly beaten egg, salt and pepper then with your clean hands divide into about a dozen small meatballs which you place on a plate, in another spread your rice flour.

2- In a large sauté pan melt your duck fat when it is very hot place your meatballs which you have passed one by one in the flour then brown them on all sides then remove them to a plate.

3- In this same sauté pan in the remaining fat pour all the elements of your garnish salt and pepper with Espelette let thus sweat covered for 10 minutes then add the tomato concentrate and moisten with 1 1/2 liters of water or broth allow 20 minutes of cooking then crush it a little add your meatballs and the rendered juices and the drained Soissons beans and return to cooking for 10 minutes.
Plate on very hot plates the meatballs coated with the garnish in the center the beans around the penne lightly placed between.

Haricots de soissons Boulettes de viande