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Rosé Gourmet Recipe #2: Veal Meatballs and Cauliflower

We have a new Rosé Gourmet Recipe from Chef Malte which gives you the necessary power in the cold season! Delicious Veal Meatballs with Cauliflower with an equally powerful Rosé to for a perfect wine pairing. Mouthwatering!

Recipe for 4 people 


400g minced veal (you can of course also take pork or beef and pork mixed)

100g ham finely diced

100g bacon finely diced

200g rolls or sliced ​​white bread

200g diced onion

1 clove garlic

3 eggs

3 tablespoons spicy mustard

150ml milk

1 tablespoon of marjoram

1 tablespoon chervil

1 bunch of parsley

Pinch of thyme, nutmeg, salt, pepper, butter, a little olive oil

Slowly fry the bacon and ham with a little olive oil in a pan over low heat. Add the onion and chopped garlic and sauté until glassy. Finally, add the fresh, chopped herbs and remove the pan from the heat and let it cool down.

Heat up approximately 150ml milk and season with salt, pepper, nutmeg and pour over the slices of bread and let it soak until the bread has absorbed the milk.

Mix the minced meat, bacon ham onion and garlic mass, soaked bread, mustard and egg together thoroughly and season again with salt and pepper.

Form small meatballs and fry in butter over medium heat till they get nice golden brown.


Cauliflower puree:

2 cauliflower heads of medium size

2 diced onions

100g butter

1 lemon

3-4 sprigs of thyme

100ml white wine

1-2 tablespoons crème fraîche

Salt, pepper, nutmeg,  

Cut the cauliflower roughly and pick up some nice little florets (size of big finger nail) and set them aside.

Sauté the cauliflower and the onions in the frothing butter over low heat and add 2 pinches of each salt and sugar. After about 3 min add the white wine and simmer with a closed lid for 15-20 minutes. When the cauliflower is completely soft, add the whole contents of the pot to a blender and, with the juice of a ½ lemon and the crème fraîche, mix everything very finely to a creamy puree. Taste again and add some salt and pepper if necessary.

Fry the extra florets with a tablespoon of butter until tender and remove from heat. Season with grated lemon zest, thyme, salt and pepper. 


To serve:

Put a spoonful of puree on the plate and place the meatball in the middle of the puree. Arrange outside the cauliflower florets and garnish with 3 leaves of chervil and drizzle with a little gravy. 

If you want to tune up this dish a bit, make it a Meatball Surf & Turf. Simply serve it with seared scallops as shown in the photo and green peas as decoration. 

For the perfect rosé pairing, we recommend the Lion & Dragon by Château Roubine. A great wine for heavier food. The fuller body and creaminess of this wine is created by aging in oak barrels and it gives this Gourmet Rosé a brilliant depth without losing its elegance.


Copyright: Club Lavender GmbH & Malte Hübner


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