4 mignon meatballs, each 2 inches tall
1 tablespoon unsalted butter
For the herb butter:
50g softened unsalted butter at room temperature
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
Salt and black pepper to taste
For the sweet potato salad:
2 green apples, peeled and thinly sliced
4 tablespoons freshly squeezed lime juice
450g cooked and mashed sweet potatoes
2 tablespoons unsalted butter
Salt and black pepper to taste
3 tablespoons sour cream
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
Some fresh dill for garnish
4 mignon meatballs, each 2 inches tall
1 tablespoon unsalted butter
For the herb butter:
50g softened unsalted butter at room temperature
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
Salt and black pepper to taste
For the sweet potato salad:
2 green apples, peeled and thinly sliced
4 tablespoons freshly squeezed lime juice
450g cooked and mashed sweet potatoes
2 tablespoons unsalted butter
Salt and black pepper to taste
3 tablespoons sour cream
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
Some fresh dill for garnish
Make the herb butter:
Mix together the softened butter, chopped herbs, salt, and black pepper
Wrap in plastic wrap and refrigerate until firm
Prepare the sweet potato salad:
In a small bowl, combine the lime juice with the sliced apples and mix well
Add the mashed sweet potatoes and mix until combined
Season with unsalted butter, salt, and black pepper to taste
Let it sit at room temperature for a while, then add the sour cream and chopped herbs
Mix well and reserve
Fry the mignon meatballs:
Heat an anti-adhesion skillet over medium heat
Fry two meatballs at a time for about 5 minutes on each side
Drizzle with unsalted butter
Assemble the dish:
Place a spoonful of the herb butter on top of each meatball
Garnish with fresh dill and serve with the sweet potato salad.
