Mince Matters (Penguin Handbooks)
French Meatballs
Page 78
Cuisine: French | Course Type: Main Courses
(1 review)
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Sovay from Northern England,
These are straightforward meatballs - the French part is a red wine and mushroom sauce made with two parts red wine to one part beef stock, which I feared was going to be overpowering. However it mellows during the fairly long cooking time. Nevertheless I'll probably go for 50/50 next time, or even two parts stock to one part wine. I inadvertently adjusted the recipe by forgetting to bind the meatballs with egg; this didn't cause any structural problems as they held together fine, and as far as finished texture goes I tend to prefer meatballs without egg.
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