Manchego cheese fondue with beef meatballs - Grupo TGT

Manchego cheese fondue with beef meatballs

  • medium
  • 1h 30min
  • 4

ingredients

  • Ingredients for the meatball mixture:
  • Ingredients for Manchego cheese fondue:
  • 500g of minced beef
  • 1 garlic clove
  • 1 egg yolk and 1 whole egg
  • 200 ml of dry white wine
  • 1 teaspoon of finely chopped garlic
  • 200g of TGT’s El Galán Manchego Cheese
  • 1 tablespoon of chopped parsley
  • 10g of corn flour
  • 3 tablespoons of breadcrumbs
  • 50ml of rancio wine or dry fino sherry
  • 1 teaspoon of fine salt
  • Ground nutmeg
  • Panko (Japanese breadcrumbs) for the batter
  • Freshly ground black pepper

The perfect combination for cheese and meat lovers.

This recipe is a trip down memory lane, back to the most traditional flavours. The flavours of a delicious meat accompanied by a fondue made from the finest Manchego cheese, our El Galán cheese. Combining a good cheese with quality beef meatballs creates an exquisite dish that everyone will love. And if you want to make it an unforgettable dish, add some toppings to the fondue such as fried onions, chopped gherkins or chopped rocket leaves. This will add a crunchy and tasty touch to this recipe. This recipe is two recipes in one, so get all the ingredients and your palate ready for an explosion of flavour. Start by mixing the meatball ingredients together and then fry them. Remember that the tastier the meat, the better it will go with fondue! Once the meatballs are ready start preparing the El Galán Manchego cheese fondue. Did you know that cheese helps to enhance the taste of meat? That is why we have chosen it as an accompaniment to the meatballs. Are you ready to have a go at this recipe? Get the ingredients, get your kitchen ready and let’s go for it! The result will be an incredible dish that we are sure you will want to repeat again very soon.

Mix the meatball ingredients together

01 Mix the meatball ingredients together

Mix the minced meat with the eggs, chopped garlic, parsley, breadcrumbs and salt. Cover the mixture with cling film and let it rest in the fridge for two hours.

Make the brochettes and fry them

02 Make the brochettes and fry them

Make the meatballs and insert them onto the brochettes; then preheat the oil to 190ºC. Dip each skewer in flour, the beaten egg and Panko and fried them. Once they are golden, drain off the excess oil on absorbent paper.

Prepare the ingredients for the fondue

03 Prepare the ingredients for the fondue

Grate the Manchego cheese and keep it at room temperature. Then mix the rancio wine and the corn flour in a glass (or a small bowl) and stir with a dessert spoon.

Mix together and serve

04 Mix together and serve

Rub a pan with the garlic, pour in the wine and, when it is about to boil, add the cheese. Then add the rancio wine, corn flour, nutmeg and pepper and stir.

Toppings

05 Toppings

We can accompany the fondue with chopped gherkins, fried onion, chopped rocket leaves and fresh chopped lettuce hearts so that each of your guests can season their brochettes to their liking.

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