WHEAT BRAN MEAT BALLS

Wheat bran meat balls is a recipe I’ve imagined on one of my busy days. Fridge was nearly empty. I found some ground meat and a few vegetables. On that day, I could have cooked a ground steak served with julienne vegetables but my son pulls a long face when I cook julienne vegetables and that’s why I avoid to cook this side-dish when he stays at home.
Vegetables cake or vegetables custard? Sure he also pulls a long face!
So, I had to imagine a trick in order to mislead him about the ingredients of the meal of the day!
All along my cooking life, I’ve noticed that you can work miracles and mislead any people (especially children!):
All you have to do is to chop up ingredients. I know that’s notify, but sometimes, it helps!
I can remember that when my son was a child, he couldn’t stand onions. When he found a piece of onion in his plate (even if it was a very small one), he stopped eating and accused me:
There are onions in this dish, you know I hate onions and you think I can’t taste eat? But I taste it!
That was false, because when onions were thinly chopped and mixed with other ingredients, he didn’t taste onion at all!
This annoyed me, especially when I cooked home made tomato sauce. Tomato sauce needs some onions, that’s my opinion and I started to blend tomato sauce with electric mixer…
Result: I was no more accused and attained my objective!
And wheat bran meat balls recipe has been imagined with this aim in view (even if he’s 25 now…).
Right, so there were mushrooms, sticks of celery and ground meat in fridge, parsley in the garden and I just had to imagine a nice look for my balls!
Why not roll them in wheat bran? Hum…Yes, that’s it!
Meat balls served with mushy peas

Ingredients 3 servings

  • 300r Ground beef
  • 1 Shallot
  • 200gr Mushrooms
  • 10 Celery leaves
  • 2 Table spoons olive oil
  • 50gr Wheat bran
  • 10 Parsley sprigs

Instructions

  1. Wash mushrooms and chop them. Wash celery leaves and parsley and chop them.
  2. Peel shallot and chop it.
  3. Pour 1 table spoon olive oil in a frypan and cook together mushrooms and shallot. Add salt as taste and a pinch of thyme. Cook over medium heat for 15 minutes. Stir from time to time.
  4. Once mushrooms are cooked, mix them with ground meat and add celery and parsley. Add salt and pepper as taste. Stir the mixture until it’s homogeneous.
  5. Form balls: Take a table spoon of mixture and form small balls with hands (about 35gr mixture per ball)
  6. Coat them with wheat bran (or oat bran).
  7. Pour 1 table spoon olive oil in a frypan, cook balls over medium heat. Turn them regularly until balls are lightly golden browned all around (about 6 minutes cooking).
Peel shallot, wash mushrooms. Add a spoon olive oil and cook over medium heat for 15 min.

1. Peel shallot, wash mushrooms. Add a spoon olive oil and cook over medium heat for 15 min.

2. Add salt as taste. Stir while cooking,  wash and chop parsley and celery leaves.

2. Add salt as taste. Stir while cooking, wash and chop parsley and celery leaves.

 Mix mushrooms, parsley, celery and meat together. Stir until homogeneous. Form balls with hands with a table spoon mixture. Coat balls with wheat bran. Cook over medium heat for 6 min, turn balls regularly, until lightly golden browned all around.

3. Mix mushrooms, parsley, celery and meat together. Stir until homogeneous. Form balls with hands with a table spoon mixture. Coat balls with wheat bran. Cook over medium heat for 6 min, turn balls regularly, until lightly golden browned all around.