Chimay cheese-filled meatballs with mushrooms, bacon and beer

Main courses
Difficult 2 Yes



Cut the Chimay cheese into dice. Season the meat with salt, knead thoroughly and form the meatballs. Make a cavity in each meatball with your finger, insert a piece of cheese and then close.

Brown the meatballs in very hot olive oil. Remove and set aside. Deglaze (add liquid to the pan to collect up cooking juices and food particles) with the beer and remove. Cut the fresh mushrooms into quarters and sauté them in a pan with very hot oil until golden brown. Remove and set aside. In the same pan, cook the onion with oil over a medium heat, stirring occasionally until caramelised (cook with a small amount of oil or butter until the sugar from the onion caramelises). Add the diced bacon, increase the heat to the maximum and cook for a few minutes until the bacon is lightly golden brown. Add the mushrooms, beer and meatballs, and cook until the sauce reduces. Once finished, correct the seasoning.

Note: You can use wild mushrooms instead of fresh mushrooms if they are in season.

Tip: You can add a spoonful of dried wild mushrooms that have been soaked in hot water and chopped to the bacon to enhance the flavour.
Milk from COW


Chimay with red beer wheel 2kg

Chimay is a semi-hard, washed-rind cheese flavoured with Chimay Red beer made at the Notre-Dame de Scourmont Abbey, Belgium. The monastery produces beer and cheese under the name of Chimay. Made from pasteurised cow?s milk. It has a flavour with a hint of

2882 2.2 kg 1 CHIMAY 47%