Meatballs

For the espagnole sauce.

For the meatballs:

• Mince the beef meat and pork. 
• Brunoise the garlic and cook it with olive oil. 
• Brunoise the parsley.
• Mix the minced meat with the garlic, the milk, the eggs and grated cheese. 
• Make round balls of about 35 grams and flour them. 
• Fry the meatballs and place them on paper towel.

For the garnish:

• Chop the red pepper and fry it lightly.
• Chop the button mushroom in quarters and sauté it.
• Chop the potato into dices and fry it.

Finishing process: 

• Place the meatballs in the casserole with the sauce, peppers and button mushrooms. 
• Let it boil for about 20 minutes over a low heat, check the seasoning and thickness of the sauce.

Set up:

• Plate 4 or 5 meatballs per serving, pour the sauce and place them on top of the chips.