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
- Preheat the oven to 180 °C.
- 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. - 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. - 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