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Green bean & tarragon meatballs
Estelle Galeyn
INGREDIENTS
- Minced meat (veal-pork mix)
- Shallot
- Cream
- Green beans
- Tarragon
- Rice
- Olive oil
- Salt & pepper
- Flat parsley
RECIPE
- Chop 2 shallots
- Add 1 chopped shallot to the minced meat, season with salt and pepper and mix it
- Roll the minced meat into balls and cook them in olive oil. Once browned on all sides remove them from the pan
- Clean an cut the green beans and blanch them in boiling, salted water for 3 min
- In the samen pan, add more olive oil and cook a chopped shallot
- Add the green beans, meatballs and heavy cream to the pan, season with salt and pepper. Let it simmer until the sauce reduces
- Bring some water to a boil and cook the rice according to the instructions on the packaging
- Add a handful of tarragon leaves to the sauce and stir. Taste and season with more salt and pepper if needed. Top it off with some fresh flat parsley
- Drain the rice and serve it with the meatballs
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