Meatball Forcemeat
Prep 15 min Total 25 min
Meatball forcemeat © kvalifood.com
This is the base forcemeat behind both meatballs in broth and meatballs in curry sauce. It is made from veal with flour, milk, and egg and is looser than the mixture for pan-fried meatballs — it needs to be poached in simmering water, not fried. The key is to beat the mixture until light and airy with a hand mixer, then let it rest so the flour absorbs.
Ingredients
Makes 20–24 meatballs
- 500 g fatty veal, minced twice
- 1 dl flour
- approx. 3 dl low-fat milk, water, or stock
- approx. 2 egg whites or 1 egg
- 1 tbsp finely grated onion
- 2 tsp salt
- 1 pinch pepper
Directions
See Also
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