Veal meatballs with bacon and spicy fall fruit salad
Ingredients (4 servings)
1 teaspoon sherry wine vinegar
¾ teaspoon maple syrup
2 teaspoons oil
salt and pepper
300 g fall apples
300 g fall pears
or apple and pear mix
150 g ripe, soft plums
100 g small salad leaves (red mustard, mizuna, spinach, rucola)
½ bundle of parsleys
1 small red onion
1/3 red chili
4 slices bacon (if using packaged bacon – 1/2 package)
400 g ground veal
1 dl flour
1 cup breadcrumbs
1½ -2 tablespoons oil
1½ -2 tablespoons butter
800 g boiled or oven-baked potatoes
(potato wedges sprinkle with oil and bake for 18 to 20 minutes a 200 degrees).
Pumpkin wedges can be baked in a similar manner.
Cooking (cooking time ≈ 1 hour)
Mix vinegar, syrup, oil, salt, and pepper until dressing is ready.Slice plums and apples and place into the dressing. Leave the fruits to infuse, while the rest of the dish is prepared.
Rinse and dry salad leaves and parsley. Sprinkle parsley over the salad. Slice the onion and finely chop the chili. Mix with the fruit shortly before serving.
Finely chop the bacon and mix in the ground veal, mix well.Create four large round meatballs. Flatten them and make dents on both sides with a knife.Whip eggs with pepper and a pinch of salt in a bowl. Sprinkle flour on a separate plate and the breadcrumbs on another one, with a pinch of pepper and salt. Cover the meatballs in flour, shake off the excess. Cover in egg, followed by the breadcrumbs, the egg again, and again breadcrumbs.
Preheat the oil in the frying pan. When it is well heated, place the meatballs in the frying pan. Sear for 1 minute on each side on high heat. Then continue to fry on low heat for 4-5 minutes on each side.
Energy value (one serving)
2675 kJ – 640 kcal