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