Mark Hix Veal Meatballs

Veal_meatballs

 

British-reared veal really seems to be taking off – Once a topic that deeply divided opinions in the kitchen, however, if you source your Veal responsibly from a reputable butcher you will find that not only is the flavour wonderful, but just a little minced veal actually goes quite a long way which adds to its popularity.  Your butcher may stock British veal – Mark Hix buys buy his veal from Bocaddon Farm down in Cornwall (www.bocaddonfarmveal.com) and Brookfield Farm in Dorset and it has an absolutely fantastic flavour. In his home town in Bridport, Philip Frampton has a great butcher’s shop under the town hall and he sells various cuts from Brookfield Farm.

Ingredients:

  • 400g minced veal shin or flank
  • 6 large spring onions, trimmed and finely chopped Salt and freshly ground black pepper
  • 4 bamboo skewers
  • A little vegetable or corn oil
  • 2 large leeks, halved, roughly chopped and washed 50g butter 100-150g morels or any other seasonal wild mushrooms, halved and washed, cut into even-sized pieces and cleaned 200g double cream 2tbsp chopped parsley

Method:

  1. Mix the spring onions with the veal and season. Mould the mixture into 16 flat meatballs and skewer 4 meatballs onto each skewer.
  2. Meanwhile, melt the butter in a heavy-based saucepan and gently cook the leeks with a lid on for 2-3 minutes. Add the mushrooms and cook for a couple of minutes, then add the cream, season and simmer for 4-5 minutes, until the cream is just coating the leeks.
  3. Meanwhile, preheat a barbecue or griddle pan, season the meatballs and brush with a little oil. Grill for 2-3 minutes on each side, keeping them slightly pink.
  4. To serve, spoon the leeks on to serving plates and lay the meatballs on top, either on or off the skewer. Sprinkle with the chopped parsley.