500 ml of chicken stock (1 cube of chicken stock in 500 ml of very, very hot water)
1 tablespoon of cornstarch
1 onion
1 tablespoon of ketchup
1 tablespoon of Worcesteshire sauce (you will find it on the shelf ketchup)
1/2 bunch of flat-leaf parsley
Instructions
To the catchy tune of “Poinçonneur des Lilas”: It’s time for meatballs, delicious little meatballs! Let’s start preparing: in a large bowl, combine the beef, breadcrumbs, two tablespoons of ketchup, two tablespoons of mustard, one tablespoon of Worcestershire sauce, two egg yolks, salt and pepper. And now… hand action! Knead everything with your hands, what a pleasure! Make about twenty balls using your palms.
In a large frying pan, melt the butter added to the oil. Sear the meatballs over medium-high heat for 4 to 5 minutes. Remember to turn them halfway through cooking so that they are perfectly golden. Then remove them and keep them warm on a plate.
Use the same frying pan and the remaining juices to brown the sliced onion for about 5 minutes over medium heat. Wait until the onion becomes soft. In a separate bowl, dissolve the cornstarch with two or three tablespoons of broth until you obtain a clear mixture without lumps.
When your onions are ready and translucent, pour the rest of the broth, Worcestershire sauce and ketchup into the pan. Leave to simmer for three minutes, then add the cornstarch mixture. Stir well and continue to simmer over low heat for 4-5 minutes until the sauce thickens and becomes glossy. Mmmm, that really makes you want it!
Then add the meatballs and roughly chopped parsley to the pan; reheat everything over medium heat for 5 minutes. And now, it’s ready ! Serve with pasta for a dish worthy of a great Salisbury
