Veal meatballs with chimi-curry, Doña Petrona’s style
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Total: 1 h 30 min Diners: 6
We traveled to Valencia to prepare these veal meatballs with chimi-curry sauce, a recipe from the most successful recipes of Doña Petrona, the catering house of Germán Carrizo and Carito Lourenço, architects also of the beautiful project that is Fierro, of Central de Postres and of Tandem, a consolidated gastronomic consultancy.
Ingredients
For the meatballs
. Minced veal, 500 g Chopped bread crumbs, 100 g Dried garlic, 2 g Fresh parsley, 15 g Fine salt, 5 g Ground black pepper, 2 g Extra virgin olive oil, c/s
For the sauce
. Spring onion, 150 g Carrot, 130 g Fresh ginger, 50 g Yellow bell pepper, 260 g Garlic, 5 g Pineapple, 250 g Granny Smith apple, 260 g Coconut milk, 400 g Beef stock, 500 g Fresh mint, 5 g Chimichurri sauce, 180 g (*) Galanga, 100 g Salt and black pepper, c/s Extra virgin olive oil, 100 g Fresh coriander, a sprig
(*)To make your homemade chimichurri sauce I recommend you to see this recipe we published on how to make chimichurri sauce at home.
The important thing about these meatballs is that they get the maximum juiciness from the ball, which melts in your mouth while still tasting like good meat and is bathed in a surprising sauce that mixes Argentine chimichurri with Thai curry to invite us on a splendid journey. The good thing about this recipe is that, in the end, they are two recipes in one because both the meatballs are good on their own and the sauce for any other preparation. The perfect accompaniment, according to the cooks, is basmati rice although we could also think of any vegetable or even some fries, who can resist?
Step 1
The first thing to do is to prepare the veal meatballs and for this there will be no easier task than to mix all the ingredients by previously soaking the bread in the milk for 15 minutes. Once the mixture is ready, to make it easier to handle it is advisable to leave it in the fridge under film for 30 minutes and then proceed to form the veal meatballs balls, approximately 30-40 g in weight. Fry in plenty of olive oil and set aside on a paper towel to absorb any remaining fat.
Step 2
With the meatballs formed and reserved, we will proceed to prepare the chimi-curry sauce and for this we will have to, in saucepan fry the sliced garlic until lightly browned, with a little oil and very careful not to burn because otherwise they would be bitter. Once browned, it will be the moment to incorporate one by one the Vegetable Recipes cut as small as possible. Start with carrot, onion and bell pepper and sauté until they are very tender, stirring frequently.
Step 3
When the Vegetable Recipes are cooked (after approximately 5-10 minutes) add the pineapple also cut into small pieces, the peeled and chopped apple, the pieces of galangal and the chopped ginger.
Step 4
Add the beef broth and integrate well bringing to a gentle boil for 5 minutes.
Step 5
Then it will be time to add the coconut milk and let it cook over medium heat for about 40 minutes so that everything reduces well.
Step 6
Just before turning off, add the chimichurri sauce and also the chopped mint for flavoring, this should not be cooked too much, we only need it to give freshness. Let stand 30 minutes and mash very well, strain to make it completely smooth.
Step 7
Insert the meatballs in the sauce, with a little water to lighten it if necessary, heat them in the sauce for 5 minutes over low heat so that the meat is well hydrated. Finish the dish with a little cilantro and if desired rice on the side and also chopped spring onion.
Tricks and Tips
The meatballs can also be made with chicken or pork, even Vegetable Recipes. If you want a little more juiciness in them it is always perfect to add to the minced meat a little bit of minced bacon or Iberian cocino that will give flavor and juiciness.
Galanga, the most complicated ingredient to find of all, is usually bought in Asian supermarkets and also sold online dried, you can make the recipe perfectly without this addition.
