Maria Dima meatballs

by Ali Davut,
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1 serving

  • 80g ground beef
  • 80g ground chicken
  • 80g cream
  • 60g demi-glace sauce
  • 50g vegetable oil
  • 30g butter
  • 20g breadcrumbs
  • 20g Pompay potatoes
  • 0.2g herbs for chicken
  • 0.1g ground pepper
  • 0.2g garlic
  • 0.4g salt
  • 0.5g fresh coriander, thyme and rosemary
  • 10 almonds
  • 4 fresh beans
  • 1 egg white
  • ¼ lemon juice
  • 30cl white wine
  • Rice as side dish

Mix 50% beef with 50% chicken, add herbs, pepper, egg white, cream, chopped rosemary, coriander and thyme.

The size of the meatballs may vary. Cover each meatball with breadcrumbs. Butter and heat up the frying pan, add vegetable oil. Place the meatballs in the pan; make sure to cook them evenly on both sides.

Preparation of 'Maria Dima' sauce:

Mix demi-glace sauce with cold water. In a separate saucepan, heat up some white wine with lime juice and butter.

Pour the sauce into pan and let it boil. Add cream, salt and pepper. Pour the meatballs into the sauce and let them marinate.

Serve with Pompay potatoes and white rice. Decorate with boiled and grilled fresh beans. You may use fried almonds on top and around the meatballs to add a finishing touch to your course.

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