Veal Meatballs au Gratin

Ingredients

• 350 g (3/4 lb) tortiglioni
• 375 ml (1 1/2 cup) grated harvati or cheddar cheese

Meatballs

• 450 g (1 lb) ground Quebec Veal
• 80 ml (1/3 cup) grated romano cheese
• 60 ml (1/4 cup) plain breadcrumbs
• 60 ml (1/4 cup) pine nuts chopped
• 10 ml (2 tsp) ground fresh thyme
• 10 ml (2 tsp) garlic chopped
• 1 egg
• Salt and pepper to taste

Sauce

• 30 ml (2 tbsp) olive oil
• 8 mushrooms, thinly sliced
• 1 onion chopped
• 500 ml (2 cups) marinara sauce
• 125 ml (1/2 cup) black olives sliced
• Salt and pepper to taste

Preparation

1. In a saucepan of salted boiling water, cook the pasta al dente. Drain.
2. Meanwhile, in a bowl, combine the meatballs ingredients. Make 16 meatballs of approximately 30 g (2 tbsp) each.
3. Preheat oven to 205°C (400°F).
4. In a saucepan, heat oil on medium. Brown the meatballs for 2 to 3 minutes.
5. Add mushrooms and onion. Cook for 1 to 2 minutes.
6. Pour the marinara sauce. Bring to a boil, season and simmer for 3 to 4 minutes. Add the pasta and olives. Stir.
7. Transfer the mix into a 20 cm (8 in.) cooking dish. Cover with cheese. Cook in the oven for 20 minutes, until the cheese is golden.