Luxembourgian-Inspired Meatballs (Luxembourg)
Yield: 10 Servings
1 lb ground beef
1 lb ground veal
1 large shallot, peeled and finely chopped
1 onion, peeled and finely chopped
4 cloves garlic, finely minced
1/2 bunch of parsley, finely chopped
2 tbsp marjoram, finely chopped
2 tbsp Worcestershire sauce
2 tbsp cognac
2 tbsp Riesling wine (or white cooking wine)
salt and freshly-ground black pepper, to taste
Combine all the ingredients in a bowl (except the bread crumbs), and mix well by hand. Do not overwork the meat mixture. Add breadcrumbs to desired consistency.
Form meatballs and saute in olive oil until done. Simmer in sauce (optional).
Main Ingredient: Beef/Veal
Original recipe modified from Rieslingspaschtèit (Riesling Wine and Meat Pie): http://celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-rieslingspaschteit
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