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Ingredients
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Meatballs
Sherry Foie Gras Cream
Mint Pea Pesto
Method
Meatballs Preparation
Mix Ingredients
In a large bowl, combine the ground veal, breadcrumbs, egg, minced garlic, Parmesan cheese, chopped parsley, salt, and black pepper. Mix until well combined.
Form Meatballs
Shape the mixture into meatballs, about 2.5 cm in diameter.
Cook Meatballs
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 10-12 minutes. Remove and set aside.
Sherry Foie Gras Cream Preparation
Prepare Cream
In a saucepan over medium heat, combine the diced foie gras and heavy cream. Stir until the foie gras melts into the cream.
Add Sherry
Add the sherry wine, salt, and black pepper. Simmer for 5 minutes until the sauce thickens slightly. Remove from heat.
Mint Pea Pesto Preparation
Blend Pesto Ingredients
In a food processor, combine the fresh peas, mint leaves, Parmesan cheese, olive oil, lemon juice, salt, and black pepper. Blend until smooth.
Plating
Serve
On a plate, place the cooked veal meatballs, drizzle with sherry foie gras cream, and add a dollop of mint pea pesto. Enjoy!
