INGREDIENTEN voor 4 personen

    • 800 g mixed mince (veal-pork)
    • 1 egg
    • 80 g breadcrumbs with herbs
      mixed with 2 g cayenne pepper
    • fresh sage leaves
    • 160 g Chimay Blue cheese
      (A la Bleue), divided up into
      8 equal sized pieces
    • breadcrumbs with herbs

For the fried potatoes

  • 100 g smoked bacon,
    cut into small cubes
  • 20 g butter
  • 600 g Pink Fir Apple potatoes

Preparation

  1. Preheat the oven to 180 °C.
  2. Make the meatballs: mix the mince with the
    egg and the breadcrumbs. Shape into eight
    equal sized meatballs. Then make a hollow
    in the middle of every meatball and insert a
    sage leaf, followed by a cube of Chimay Blue
    cheese and another sage leaf. Close up the hole,
    pressing firmly to remove all the air and roll in
    the breadcrumbs.
  3. Briefly fry the meatballs in
    a deep fat fryer until a crust forms, and then
    continue to cook in the preheated oven for
    fifteen minutes.
  4. Fry the bacon until crispy in a little ‘beurre
    noisette’ and add the Pink Fir Apple potatoes,
    cut into equal sized pieces. Fry until the
    potatoes are cooked.

To serve

Serve the fried potatoes with the Vitoulet meatballs on top