Recipe Information

• Servings: 4
• Total Time: 60 minutes
• Difficulty: Medium

Ingredients

For the Meatballs (Yields 20 pieces):

• 3 kg mixed ground meat (pork, veal, beef)
• 2 yellow onions, chopped (reserve 1 tablespoon for the sauce)
• 2 eggs
• 3 sprigs fresh parsley, chopped
• 6 crackers or stale bread soaked in milk
• Salt to taste
• Black pepper to taste

For the Tarragon Sauce:

• 1 egg
• Peanut oil
• 1 teaspoon mustard
• A splash of white vinegar
• 3 sprigs tarragon
• 1 tablespoon chopped onions
• Fleur de sel (or sea salt)
• Black pepper to taste

For the Vegetables:

• 1 celeriac
• 4 carrots
• A bit of mayonnaise
• Juice of 1/2 orange
• 1 tablespoon whole grain mustard

Instructions

Meatball Preparation:

1. In a large bowl, mix all the meatball ingredients thoroughly.
2. Form the mixture into balls and place them in a baking dish with a drizzle of olive oil or butter at the bottom.
3. Bake in a preheated oven at 180°C (356°F) for 20 minutes.
4. After 20 minutes, turn the meatballs over and bake for an additional 15-20 minutes.

Tarragon Sauce Preparation:

1. Prepare traditional mayonnaise using the egg.
2. Reserve one-quarter of the mayonnaise for the vegetables.
3. Finely chop the tarragon and add it along with the reserved chopped onion to the remaining mayonnaise.

Vegetable Preparation:

1. Grate all the vegetables using a KitchenAid food processor or a manual grater.
2. In two separate bowls, combine half of the mayonnaise with orange juice in one bowl.
3. In the other bowl, mix mustard with the remaining mayonnaise.
4. Mix the celeriac with the mayo/mustard sauce and the carrots with the mayo/orange juice sauce.
5. Wash some lettuce leaves for the sandwich.

Notes

The sauce can serve as a base for sandwiches or meat fondue and can be stored in the fridge.

The meatballs can also be made in larger quantities and frozen with tomato sauce, Provençal sauce, or rabbit sauce.

The vegetables will accompany your meals for 3-4 days—why not pair them with roasted chicken?

Recipe Tips

• Feel free to mix and match the types of ground meat based on your preferences.
• If you do not have fresh tarragon, dried tarragon can be used—just reduce the amount.
• For extra flavor, consider adding garlic or other herbs to the meatball mixture.

Nutritional Information

Calories: Approximately 350 per serving.

Frequently Asked Questions

1. Can I make the meatballs ahead of time?

Yes! You can form and cook the meatballs a day in advance and store them in the refrigerator.

2. Can I freeze the meatballs?

Absolutely! They can be frozen after cooking and stored for up to 3 months.

3. What kind of bread should I use for the sandwich?

A fresh baguette or any crusty bread would work wonderfully for this sandwich!

4. Can I use other vegetables?

Yes! Feel free to add or substitute any seasonal vegetables you enjoy.

5. How long does the tarragon sauce last in the fridge?

The sauce will last for up to 4 days when stored in the refrigerator.