Veal Meatballs

Ingredients

• 1 kg (2 lb) ground Quebec Veal
• 1 yellow onion, finely chopped
• 1 clove of garlic, chopped
• Butter in sufficient quantity
• 1 beaten egg
• 125 ml (1/2 cup) breadcrumbs
• 10 ml (2 tsp) coarse salt
• 7.5 ml (1 1/2 tsp) ground pepper
• 2 l (8 cups) veal stock or chicken broth
• 250 ml (1 cup) roasted flour
• 2.5 ml (1/2 tsp) ground nutmeg
• 1.25 ml (1/4 tsp) cinnamon
• Salt and pepper to taste

Preparation

1. In a frying pan, sweat onions and garlic in butter, allow to cool and set aside.
2. In a bowl, mix the ground veal, egg, breadcrumbs, salt, pepper, onion and garlic.
3. Shape the meat into meatballs of approximately 15 g (1 tbsp) (gives approximately 50 to 60 small meatballs).
4. Preheat oven to 175°C (350°F).
5. Place the meatballs on a lightly oiled cookie sheet or on parchment paper and cook in the oven for 15 minutes or until they are of a nice light brown colour.
6. In a saucepan, bring the veal stock to a boil and incorporate roasted flour while stirring vigorously with a whip. Add nutmeg, cinnamon and season with salt and pepper.
7. Add the meatballs to the veal stock and bring to a boil. Cover and cook in the oven for 30 minutes.
8. Serve with potatoes and green beans.