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Article: Meatball | Espelette Pepper Carving Seasoning

Boulette de viande | Assaisonnement à tailler Piment d’Espelette

Meatball | Espelette Pepper Carving Seasoning

Recipe imagined by Arthur Huet, assistant of the Savant Food

For 4 people : 

- 500 g minced meat (beef)
- 1 red onion
- 2 cloves garlic
- Parsley, coriander and rosemary
- 3 eggs
- Breadcrumbs
- Chilli powder
- Paprika
- Olive oil
 
    1. Chop the onion and the garlic.
    2. Chop the aromatic herbs.
    3. Drizzle olive oil over your onion, garlic and herb mixture and continue chopping. 
    4. As soon as a paste is obtained, add to the minced meat.
    5. Season your appliance with the chilli, paprika, salt and pepper.  
    6. Break the eggs 1 by 1, mixing between each, to obtain a very homogeneous dough.
    7. Add breadcrumbs until desired texture is achieved.
    8. Form small meatballs.
    9. Reserve 30 minutes in the freezer.
    10. In a drizzle of olive oil, grill the meatballs.
    11. Leave to rest for a few minutes and enjoy with a few Espelette pepper shavings.

     

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