Veal meatballs with thyme and mushroom sauce - The recipe

Preparation:

1. Peel and coarsely chop carrots, onions and celeriac.
2. Soak the porcini mushrooms in cold water.
3. Soak bread in milk.
4. Peel the thyme and chop it.
5. Mince the meat, carrots, onions, celery and bread with a meat grinder.
6. Add eggs and thyme to the mixture and season (salt, pepper).
7. Make meatballs of 80 g.
8. Dust the meatballs with flour and sauté them in oil.
9. Deglass with white wine and pass the reduction (keep the reduction aside).
10. Bake the meatballs in hot air oven for 20 – 30 minutes, at 180 °C.

For the sauce:

1. Lightly chop the porcini mushrooms and stew them.
2. Add reduction and demi-glacé.
3. Refine with cream.