Italian Surprise Meatballs by Geneviève O’Gleman
Prep Time
Cooking Mode
450 g (1 lb.) lb. ground veal
60 mL (¼ cup) cup Italian whole wheat breadcrumbs
45 mL (3 tbsp.) tbsp dried Italian herbs
125 mL (½ cup) cup cheese curds
750 mL (3 cups) cup tomato purée (see Note)
30 mL Tbsp olive oil
To taste salt and pepper
1 box Fleur de Mirabel
450 g (1 lb.) lb. ground veal
60 mL (¼ cup) cup Italian whole wheat breadcrumbs
45 mL (3 tbsp.) tbsp dried Italian herbs
125 mL (½ cup) cup cheese curds
750 mL (3 cups) cup tomato purée (see Note)
30 mL Tbsp olive oil
To taste salt and pepper
1 box Fleur de Mirabel
Directions
1Directions:
2Place veal, breadcrumbs and 30 mL (2 tbsp.) dried herbs in a large bowl. Mix by hand.
3Take about 45 mL (3 tbsp.) of the mixture and flatten in the palm of your hand to make a small patty.
4Place a piece of cheese in the middle, then shape into a ball around the cheese. Repeat 11 times.
5Preheat a large, ungreased non-stick skillet over medium-high heat. Place meatballs in the skillet, cover and cook for 10 minutes, turning halfway through.
6Pour tomato purée into skillet and add remaining Italian herbs (15 mL/1 tbsp.).
7Reduce heat to medium, cover and simmer for 5 minutes.
8Stir and serve with a green salad.
9Store for up to 4 days in the refrigerator or 4 months in the freezer.
10NOTE
11This recipe is the perfect way to use up your preserved tomato purée! If you didn’t make any last summer, you can make a quick, local version (even in the middle of winter!) using Quebec greenhouse tomatoes. Cut tomatoes in half and roast them in the oven at 200 °C (400 °F) for 1 hour. Remove tomato skin and purée tomatoes with a regular or hand blender. Add a bit of water as needed if the purée is too thick.
12This recipe is courtesy of Geneviève O’Gleman, nutritionist and host of Savourer on ICI Radio-Canada Télé.
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Personal Note
Personal Note