Recipe: Cauldron meatballs
Meat and poultry recipes with herbs
September 08, 2009
In Ancient Celts houses, the cauldron was always on the fire, and every day were new ingredients added to the soup: meat, vegetables, game.
Only one or two times in a year the cauldron was emptied, and the leftovers were used for some tasty meatballs.
 I wanted to try this tradition in modern times, cooking a cauldron of meat and vegetables, and preparing meatballs with rosemary, basil, parsley and sage.
Cauldron meatballs
Ingredients
The broth:
150g chicken breast
1 cacciatorino salami
1 potato
1 carrot
1 onion
1 courgette
1 sprig of rosemary
2 Swiss Chards leaves
500ml water
The meatballs:
4 tbsp flour
1 sprig of parsley
3 sage leaves
10 basil leaves
The cream:
2 eggs
30g flour
black pepper
Directions
Put the broth ingredients in a pot and cook low heat for three hours.
Filter the broth and set aside.
Remove the rosemary sprig and mince together meat and vegetables. Add the flour and the minced herbs. Shape into small meatballs and fry until in oil until golden brown.
Add the eggs and the flour to the filtered broth and beat well. Put on fire and let thicken for five minutes. Season the cream with black pepper and serve with the meatballs.
 A similar recipe:
Moroccan meatballs with rice and parsley
This goes to Weekend Herb Blogging, hosted by Haalo from Cook (almost) anything at least once.
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