Peppered beef meatballs
Photo credit: Céline de Cérou
A recipe for canapés that showcases beef, pepper and olive oil from Aix-en-Provence PDO! Enjoy your meal
Ingredients
For
6
personnes
- 4 c. à soupe breadcrumbs
- 1 c. à café of salt
- 1/4 c. à café ground black pepper
- 1 c. à café garlic powder
- 1 egg
- 500 g minced beef
- 1 c. à soupe Aix-en-Provence olive oil PDO + 1 tablespoon for cooking
For the pepper-infused olive oil:
- 10 cl Aix-en-Provence olive oil PDO
- 10 g black peppercorns
For the sauce:
- 4 c. à soupe water
- 8 c. à soupe barbecue sauce
- Freshly ground black pepper
- Freshly ground green pepper (or ground)
- 1 c. à soupe Aix-en-Provence olive oil PDO
- Chopped fresh parsley (for garnish (optional))
Astuce
We recommend using a full-flavoured olive oil from Aix-en-Provence, PDO, for its aromas of fresh grass and/or raw artichoke, sometimes complemented by notes of walnuts, fresh hazelnuts and red berries.You can also use one of these PDO olive oils: Corsica – Oliu di Corsica – tree-harvested, Haute-Provence, Nîmes, Provence or Vallée des Baux-de-Provence
Instructions
For the pepper-infused olive oil: place the Aix-en-Provence olive oil (PDO) and the coarsely crushed peppercorns in a saucepan. Heat gently, leave to infuse for 1 day in a sealed container, then strain. Set aside.
- Mix all the ingredients for the meatballs in a large bowl. Shape each meatball (using 1 tablespoon of the meat mixture).
- Place the meatballs in a hot frying pan with some olive oil and fry them until golden brown and cooked through. Remove them from the pan whilst you make the sauce.
- For the sauce: mix the sauce ingredients together in the same frying pan. Add the meatballs to the sauce and stir to coat them evenly.
- Serve in a bowl, sprinkled with finely chopped parsley, with toothpicks on the side.
Astuce
We recommend using a full-flavoured olive oil from Aix-en-Provence, PDO, for its aromas of fresh grass and/or raw artichoke, sometimes complemented by notes of walnuts, fresh hazelnuts and red berries.You can also use one of these PDO olive oils: Corsica – Oliu di Corsica – tree-harvested, Haute-Provence, Nîmes, Provence or Vallée des Baux-de-Provence
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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