Recipe for Hunter’s Sauce Meatballs

In a dish, mix the ground meat, chopped onions and shallots, 1 egg, and the bread soaked in milk. Season with salt, pepper, and nutmeg.

Knead by hand. Shape the balls (about 9). Roll them in flour, then in beaten eggs, and finally in breadcrumbs.

Heat the fryer to 170°C. Cook the meatballs until they are golden brown.

In the meantime, prepare the sauce: sauté the chopped onions with the bay leaves in a little bit of butter. Put some hot water in a bowl and dissolve the syrup in it.

To finish, place the mixture in the pot and add a few spoons of thickening agent for brown sauce. Finally, add the meatballs taken out of the fryer into the pot with the sauce for a second cooking. It's ready.