Beef meatballs in brandy
Instructions
In a bowl mix the meat with the chopped cooked ham, two egg yolks, grated cheese, chopped parsley, a few tablespoons of bechamel sauce, salt and pepper.
Do a lot of meatballs.
Flour Them.
In a saucepan heat the butter with a tablespoon of oil; insaporitevi chopped onion, bake the meatballs lively focus a minute on each side; reduce the heat.
After 15 minutes switch the meatballs on a serving dish and keep them warm.
Pour on cooking two or three tablespoons lukewarm water and a good brandy, stir well and let it reduce until get a sauce dense.
Withdrawn from heat, stir, pour over meatballs and serve.
Accompanying wines: Botticino DOC Colli Di Luni Rosso DOC, Romagnano Red VdT Del Lazio.
Ingredients and dosing for 4 persons
- 400 g of minced beef
- 50 g of ham
- 2 egg yolks
- 50 g of grated cheese
- 50 g of butter
- 1/2 cup of brandy
- == 1 small onion
- Parsley
- Flour
- A few tablespoons of bechamel
- Pepper
- 1 tablespoon of olive oil
- Salt