- 500g Ardo Tomato cubes
- 1kg Ardo Potatoes 1/6 without skin
- 100g Ardo Smokey BBQ
- 300g Ardo Petits pois
- 50g Ardo Shallots
- 5g Ardo Garlic diced
- 5g Ardo Rosemary
- 5g Ardo Oregano
- 1kg minced veal meat
- 2 eggs
- 50g breadcrumbs
- 3dl chicken broth
- Olive oil
- Chimichurri herbs to taste


Egg, Gluten, Celery


  1. Stew the shallots, garlic, rosemary and oregano in olive oil.
  2. Add the tomato cubes and moisten with the stock. Let it simmer for an hour and blend.
  3. Stew the smokey BBQ herbs in some olive oil.
  4. Mix the minced veal meat with the breadcrumbs, the eggs and the smokey BBQ herbs.
  5. Make meat balls (2cm diameter) and fry them in the pan.
  6. Add the meat balls to the tomato sauce, together with the peas. Let simmer for a while.
  7. Deep fry the potato wedges until golden brown and crispy. Season them with chimichurri.
  8. Serve the smokey meat balls with the potato wedges as tapas.
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