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Veal polpette with gorgonzola, creamy sauce with apples, honey and walnuts |

Cheese, Veal

Cheese veal meatballs served with a caramelized apples and nut sauce.

Note

For a less stronger taste replace the blue cheese by mascarpone cheese.

Ingredients

Recipe for 12 tapas

Meatballs

450 Gr

Ground veal

100 Gr

Gorgonzola cheese

100 Gr

Shallot

1 Unit(s)

Egg

1 Pinch(es)

Nutmeg

Sauce

200 Ml

Cream 35%

1 Unit(s)

Golden delicious apple

12 Unit(s)

Walnuts

1 Tbsp

Honey

100 Ml

White wine

Salt and pepper

Veal polpette with gorgonzola, creamy sauce with apples, honey and walnuts |

Preparation time: 60 min

Preheat your Oven at 400 °F

Prep

Cisel the shallot.

Dice the cheese.

Peel and slice the apples in 12.

Bake the nuts in the oven for 3 minutes and crush them.
Meatballs

In a bowl mix all the ingredients.

Mix well and make meatballs of about 30g each.

Brown them in a pan with a dash of olive oil.

Cook for 12 min in the oven.
Sauce

In a pan, caramelize the apples with a spoon of butter and honey.

Deglaze with white wine, let the wine evaporate and add the cream.

Cook until the sauce get thicker.

Add the nuts.

For a less stronger taste replace the blue cheese by mascarpone cheese.

Cooking schedule

Class with similar recipe

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