Organic beef meatballs from La Cerdanya d’Ecopyrene with prawns and seasonal mushrooms


David Ruiz

Cal Jet de Ger


Recipe for 4 people:

  • 0.6 Kg of chopped organic beef butt from the Cerdanya d’Ecopyrene
  • 4 organic eggs from Cal Grauet
  • 5 g of bread crumbs
  • 2 ml of milk
  • 4 cloves garlic
  • 1 bunch of fresh parsley
  • 100 g of flour
  • 2 l of beef broth
  • 12 large prawns
  • 200 g of seasonal mushrooms


We mix the chopped organic butt, the eggs, the bread crumbs soaked in milk and drained, the finely chopped garlic and the finely chopped parsley. Season with salt and pepper. We make balls of 35-40 grams. Fry the meatballs in hot olive oil until golden on the outside and raw on the inside. Finally, cook them in the beef broth until tender and set aside. Strain the broth and reduce it to the desired flavor and texture. On the other hand, we clean the seasonal mushrooms well and peel the prawns. Lightly sauté the mushrooms and prawns and season them. We reserve them. We deglaze this sauté with a little reduced broth and pour it into the meatballs. Finally we present the meatballs with the reduced sauce. We put the sauteed but a little raw mushrooms and prawns on top of the meatballs and finally add a pinch of finely chopped fresh parsley.