{"id":15240,"date":"2017-04-11T17:01:58","date_gmt":"2017-04-11T21:01:58","guid":{"rendered":"https:\/\/ailnoir.com\/?post_type=cp_recipe&p=15240\/"},"modified":"2019-03-15T17:41:28","modified_gmt":"2019-03-15T21:41:28","slug":"meat-balls-in-a-black-garlic-sauce","status":"publish","type":"cp_recipe","link":"https:\/\/ailnoir.com\/en\/recette\/meat-balls-in-a-black-garlic-sauce\/","title":{"rendered":"Meat Balls in a Black Garlic sauce"},"content":{"rendered":"

Meat Balls in a Black Garlic sauce<\/h2>\n

Ingredients<\/h3>\n
\n
Meat Balls<\/div>\n
454 g (1 lb) ground veal * <\/span><\/div>\n
30 ml (2 tbsps) canola oil<\/span><\/div>\n
10 ml (2 tsp) H.P. sauce (steak sauce)<\/span><\/div>\n
60 ml ( \u00bc cup) breadcrumbs<\/span><\/div>\n
1 egg<\/span><\/div>\n
2.5 ml (\u00bd tsp) salt or to taste<\/span><\/div>\n
1.25 ml (\u00bc tsp) pepper or to taste<\/span><\/div>\n
Sauce<\/div>\n
30 ml (2 tbsps) canola oil<\/span><\/div>\n
120 ml (\u00bd cup) sliced onions <\/span><\/div>\n
114 g (4 oz) mushrooms, sliced<\/span><\/div>\n
30 ml (2 tbsps) flour<\/span><\/div>\n
5 ml (1 tsp) ketchup<\/span><\/div>\n
1 can 284ml (10 oz) consomm\u00e9, undiluted<\/span><\/div>\n
30 ml (2 tbsps) Black Garlic Pur\u00e9e *<\/span><\/div>\n
250 ml (1 cup) sour cream <\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

In a large bowl, mix ground veal, steak sauce, breadcrumbs egg, salt and pepper. Shape up about 45 balls.<\/p>\n<\/div>\n<\/div>\n

\n
\n

In a large skillet on med-high heat, add canola oil, half the meatballs and cook until brown all over. About 10 minutes. Repeat with remaining balls. Remove the cooked meat balls from skillet.
\nReduce heat to medium, add canola oil, cook the onions for few minutes. Add the mushrooms. Stir fry until cooked. About 10 to 15 minutes.
\nRemove from heat, add ketchup and flour and stir. Add the consomm\u00e9 slowly.
\nReturn to heat and keep stirring until the sauce thickens. About 4 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

In a small bowl, mix the Black Garlic Pur\u00e9e and the sour cream with some warm sauce and add to skillet.
\nAdd the meat balls to skillet and simmer a few minutes until meat balls are warm. <\/p>\n<\/div>\n<\/div>\n

Yields about 45 small meatballs<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":15880,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[136,143],"class_list":["post-15240","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-appetizers","cp_recipe_category-main-course"],"_links":{"self":[{"href":"https:\/\/ailnoir.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/15240","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ailnoir.com\/en\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/ailnoir.com\/en\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/ailnoir.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ailnoir.com\/en\/wp-json\/wp\/v2\/comments?post=15240"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ailnoir.com\/en\/wp-json\/wp\/v2\/media\/15880"}],"wp:attachment":[{"href":"https:\/\/ailnoir.com\/en\/wp-json\/wp\/v2\/media?parent=15240"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/ailnoir.com\/en\/wp-json\/wp\/v2\/recipe_category?post=15240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}