Meatballs in tomato sauce with cabbage lettuce and fries

Make the meatballs

Divide the minced meat into portions of 40 to 50 grams and roll them into balls. Heat a Dutch oven or deep pan with a splash of olive oil (or a mix of oil and butter). Give the meatballs a golden-brown crust all around. Scoop the meatballs out of the pot. Use the pot with the pan drippings to prepare the sauce in it.

Make the tomato sauce

Turn down the heat slightly. Pour the excess roasting fat out of the pot in which you browned the meatballs. Melt the butter in the pot. Add the flour and loosen the browned bits from the bottom with a whisk. Let the flour mixture ‘dry’ a bit. Pour in the veal stock and keep stirring with the whisk until the sauce thickens. Stir in the tomato paste and also add the passata. Place the meatballs in the sauce and put the lid on the pot. Let them simmer for about fifteen minutes on a low heat. Taste and season with pepper and salt to taste.

Make the fries

Heat the deep fryer to 140 °C. Peel the potatoes and cut them into thin fries (approx. 5 mm wide). Afterwards, rinse them briefly under cold water and pat them dry. Fry (blanch) the fries a first time until they are just underdone and not yet coloring. Place the pre-fried fries on paper towels and let them cool.

Make the vinaigrette and the salad

Clean the lettuce leaves. Fill a bowl with cold water and ice cubes and place the lettuce leaves in it for at least 10 minutes. Put the vinegar in a tall beaker, together with the oil, some curly parsley, and coarsely chopped shallot. Add the egg, a little pepper and salt, and blend until you have a smooth, emulsified vinaigrette.

Make the fries

Heat the deep fryer to 180°C. Give the fries a second fry, let them drain and sprinkle some salt over them.

Serve the meatballs with a generous spoonful of sauce, fries, salad, and the vinaigrette. Enjoy your meal!