Provence-style meatballs – lovely and classic French recipe

Even though my Mom and I don’t look that much alike, there are many things in which we are the same – one of these being the passion for cooking. And not just any cooking; make that French cuisine. We are suckers for anything remotely French and that’s why, on her kitchen shelf, she has a massive pile of French cookbooks which keep me entertained often for several hours. I found this recipe in one of her many collections – it is delicious, simple and brings a bit of Provence to your home.

If you want to take this recipe to the next level, I would recommend some kind of sauce – it could really complete this dish. I was rather tired though and could not come up with anything apart from white sauce, and that would have been a crime against the beef.

provencemeatball (2)

For this dish for two people you will need:

About 200 g of mince beef – or as much as you think you two can devour, for me this quantity made 4 rather big meatballs
5 button mushrooms of a medium size, washed and finely chopped
1 whole egg
A dash of Worcestershire sauce

Salt and pepper to taste
Plain flour
A lot of oil!

(To garnish, I used crunchy green beans, but anything works here from asparagus to mashed potatoes)

In a big bowl, mix together the beef, the egg, seasoning, the Worcestershire sauce and the mushrooms. Now I said finely chopped but to be honest, I left rather big pieces, because I am obsessed with mushrooms. If you want lean, round meatballs, mince your mushrooms – but I kind of like it in this rustic way.

Form medium size meatballs with your hands by rolling the mince and then roll into flour, shaking off any excess.

Heat enough oil in a deep pan to cover about 1/3 or half of the meatballs and get ready to deep fry. When you’re positive the oil is hot enough, fry your meatballs until they’re nice and crisp on the outside and make sure it is cooked on the inside too. This can be tricky so be generous with time – you don’t want food poisoning.

In the meantime, prepare your garnish and serve your meatballs on a bed of whatever you chose.

P.S. If you find a nice sauce to go with this dish, please let me know!

Et voilá! A simple supper for any night. Yumm!

About sgrvrnk

Vera Sugár, graduate with a journalism and creative writing degree, started writing at the age of 10. Passionate about literature, arts, history and languages, she speaks fluent English, French and Spanish. Her works are available at
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