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Veal meatballs, yakitori-style

Veal meatballs, yakitori-style Cook Expert

Preparation : 20 min Resting : -
Cooking : 20 min Equipment :
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for Serves 4-6 :
500 g veal escalope
200 button mushrooms
10 sprigs coriander, washed, leaves removed
1 tbsp ground tandoori spices
1 ½ tbsp sesame oil
6 tbsp white or black sesame seeds
salt, freshly ground pepper
YAKITORI SAUCE:
½ small red chilli pepper
5 sprigs chives
3 tbsp light soy sauce
1 tbsp sugar
3 tbsp sake or rice wine
1Roughly chop the veal.
2Fit the food processing bowl with the metal blade. Wash the mushrooms. Add to the bowl with the veal, coriander leaves, tandoori spices, sesame oil, salt and pepper. Chop well using the FOOD PROCESSOR programme until combined.
3Shape spoonfuls of the chopped meat mixture into 2cm balls. Place the white or black sesame seeds on a plate. Roll the meatballs in the sesame seeds. Place the meatballs in the steamer basket.
4Pour 500ml water into the metal bowl, fit the steamer basket and run the STEAM programme. Adjust the cooking time if necessary.
5Use wooden skewers, and serve 2 meatballs on each one. Accompany with the yakitori sauce.
Yakitori sauce
1Wash and cut the chilli in half and remove the seeds; thinly slice. Rinse and finely slice the chives.
2Whisk to combine the remaining ingredients; add the chilli and chives.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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