Wash the broccoli and cut into small pieces. Peel the red and white onions and cut into slices. Peel the celery root, carrots and cut into chunks. Take three containers, put flour in the first, beaten eggs in the second one and panko in the third one. Boil the potatoes in salty water.
Preheat the oven to 180°C.
Heat 120 g Oldenburger Butter in a pot and add brown sugar and the red onion slices. Saute them for approximately 30 minutes on low heat.
Wash the pigtails and pat dry. Heat the oil in a large pot, add the pigtails, celery, carrots and white onions and saute for a few minutes. Put in the tomato paste, bay leaves, fennel seeds, piment and – after a minute – add red wine in 5 helpings. Put the pot into the oven for approx. 30 minutes (if the meat is not covered by the liquid, add water). Take out the pigtails and pluck the meat off the bones. Sieve the sauce, put it in a saucepan and set beside.
Peel the cooked potatoes and press through a potato press.
Mix the meat from the pigtails with the XO-sauce and the mashed potatoes. Prepare meatballs from the mass and dip them into the flour, coating all over. Proceed in the same way with the egg mixture and finally with the panko breadcrumbs.
Heat the oil in a pot and fry the meatballs for about 3 minutes. During the last seconds of frying, add 1 tbsp Oldenburger Butter. This makes for a nice golden brown colour and gives the breading a wonderful flavour. Take out the meat balls after frying and put them in the oven for approximately 10 minutes.
Broccoli and Baby Corncobs
Bring a pot with salted water to a boil, add the broccoli, baby corncobs, 80 g Oldenburger Butter and cook them slowly for approximately 5 minutes.
Heat the sauce left over from the braising and add the Oldenburger Cooking Cream. Let it reduce until the desired consistency is reached and season with salt and freshly ground black pepper.
The Final Touch
Take out the meat balls from the oven and place them on the steamed vegetables. Sprinkle with some sauce and serve.