Meatballs in Tomato Sauce with Egg Mimosa

Name: Meatballs in Tomato Sauce with Egg Mimosa
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Ingredients: 2 tbsp Flour; 30 g Flour; 1 piece Butter; 30 g Butter; 1 pinch chili flakes; 2 piece egg yolks; 2 piece eggs; 800 g mixed minced meat; 1 can Peeled tomatoes; 5 dl Vegetable broth; 1 piece herb bouquet; 1.5 bunch curly parsley; 1 sprig curly parsley; 3 clove Garlic; 1000 g floury potatoes; 1 splash Milk; 1 pinch Nutmeg; 1 splash Olive oil; 50 g Breadcrumbs; 1 piece Pepper; 1 piece Shallot; 2 tbsp Tomato purée; 3 piece onions; 3 stalk Celery; 1 dl White wine; 3 piece carrots; 1 piece Salt; 100 g salted pork rind

Discover this classic recipe by Jeroen Meus: juicy meatballs in a rich tomato sauce, served with creamy mashed potatoes and finished with egg mimosa and fresh parsley. A delicious dish for the whole family!

4 persons75 minVlaams

28 ingredients

Flour2 tbsp
Flour30 g
Butter1 piece
Butter30 g
chili flakes1 pinch
egg yolks2 pieces
eggs2 pieces
mixed minced meat800 g
Peeled tomatoes1 can
Vegetable broth5 dl
herb bouquet1 piece
curly parsley1.5 bunches
curly parsley1 sprig
Garlic3 cloves
floury potatoes1000 g
Milk1 splash
Nutmeg1 pinch
Olive oil1 splash
Breadcrumbs50 g
Pepper1 piece
Shallot1 piece
Tomato purée2 tbsp
onions3 pieces
Celery3 stalk
White wine1 dl
carrots3 pieces
Salt1 piece
salted pork rind100 g

Cooking steps

1.Peel the potatoes, cut them into large pieces, and cook them until tender in salted water.
2.Drain the cooked potatoes and immediately mash them with a knob of butter, a splash of milk, and the egg yolks.
3.Season the mash with a pinch of salt and nutmeg. Stir everything well until you have a smooth mash.
4.Roughly chop the onion, carrot, and celery. Sauté the vegetables in a splash of olive oil.
5.Finely chop the garlic, add it to the vegetables, and include the pork rind.
6.Add the tomato paste, let it cook along for a moment, and sprinkle the flour over it.
7.Let the flour cook for a moment, then deglaze with the white wine.
8.Let the wine reduce until almost dry. Then add the vegetable broth, the peeled tomatoes, a pinch of chili flakes, a pinch of salt, and the herb bouquet.
9.Bring the sauce to a boil and let it simmer gently for 20 minutes.
10.Pass the sauce through a sieve and bring it back to a boil.
11.Mix the butter with the flour to form a beurre manié. Stir this into the sauce to lightly thicken it.
12.Put the mixed minced meat with the egg yolks, breadcrumbs, finely chopped shallot, and curly parsley in a bowl. Season with a pinch of nutmeg, pepper, and salt. Mix everything well.
13.Form meatballs from the minced meat and fry them until golden brown in a splash of olive oil with a knob of butter.
14.Spoon the fried meatballs into the warm tomato sauce.
15.Hard-boil the eggs. Rinse them under cold water, peel them, and mash them finely with a potato masher.
16.Spoon a generous dollop of mash onto a plate and add a few meatballs in tomato sauce.
17.Finish the dish with the mashed egg and some finely chopped curly parsley.