Culy Homemade: Meatballs in a white wine and black bean sauce

We came across this recipe for meatballs in a white wine and black bean sauce in a cookbook by Le Pain Quotidien. We have simplified it a bit here and adapted it to our taste. But fear not: the 'comfort food' factor remains completely intact, just like the addictively delicious sauce.

Of course, the choice of which meatballs to use is entirely up to you. Homemade according to your own favorite recipe (or the way we like to make our meatballs) or ready-made. And if you want it vegetarian, you can of course just buy vegetarian meatballs, like the tasty ones from De Vegetarische Slager.

This is how you make the meatballs in mustard sauce.

• Brown the meatballs in a layer of butter and set aside.
• Prepare the mustard sauce in another pan. To do this, sauté the shallots in a little olive oil. Add the mustard, fresh cream, and wine, and let it simmer.
• Also stir in the miso (or the stock cube), tarragon, and nutmeg. It helps to use a whisk to dissolve the miso.
• Simmer until the sauce reaches the desired thickness. Add the meatballs and stir them into the sauce. Spoon the meatballs into the dish. Arrange the beans around them and garnish with the fresh chives.