French · Lunch
French Meatball Sandwich
Pâté de campagne-inspired meatballs made from pork liver and pork shoulder, bound with breadcrumbs and brandy-soaked aromatics, seared and simmered in a Dijon-thyme pan jus. Served in a toasted baguette with cornichon, whole-grain mustard, and peppery greens for a classic French bistro sandwich.
$5
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
690Calories
34.2gProtein
38.4gFat
48.6gCarbs
5.8gSugar
3.1gFiber
1580mgSodium
345mgChol
17.1gSat Fat
620mgPotassium
95mgCalcium
9.8mgIron
18.5mcgVitamin B12
8.2mgVitamin C
gluten-free-adaptable
herb-salt
hidden-gems
Instructions
1
Prep
Soak breadcrumbs in whole milk for 5 minutes until softened. Mince shallot, garlic, and thyme leaves. Combine with brandy, salt, pepper, pork liver and pork shoulder mixture by hand until evenly blended; shape into 4 golf-ball-sized meatballs.
2
Sear
Melt butter in a small skillet over medium-high heat and sear meatballs for 4 minutes, turning every minute, until deeply browned on all sides.
3
Simmer
Pour chicken stock into skillet, reduce heat to medium-low, cover and simmer for 8 minutes until meatballs reach 160°F (71°C) internal temperature.
4
Reduce
Uncover, stir Dijon mustard into pan liquid, and simmer uncovered over medium heat for 2 minutes until sauce coats a spoon.
5
Rest
Let meatballs rest in sauce for 10 minutes.
6
Toast
Heat a dry skillet over medium heat, toast split baguette cut-side down for 2 minutes until golden and crisp.
7
Finish
Spread softened butter on bottom half of baguette and whole-grain mustard on top half.
8
Plate
Arrange meatballs and sauce over bottom half, top with sliced cornichon and arugula, close with top half, serve open-faced.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork liver and pork shoulder mixture (half liver, half ground shoulder), well chilled
- 22 small shallot
- 2 clove2 clove garlic
- 2 tsp2 tsp fresh thyme leaves
- 1/2 cup50g fresh breadcrumbs
- 2 tbsp2 tbsp whole milk
- 2 tbsp2 tbsp brandy
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp28g butter
- 2/3 cup160ml chicken stock
- 2 tsp2 tsp Dijon mustard
- 22 half baguette roll, about 5 oz (140g), split lengthwise
- 2 tbsp28g butter, softened, for the roll
- 2 tsp2 tsp whole-grain mustard
- 66 cornichon (gherkin)
- 22 small handful arugula
