Veal Meatballs Stuffed with Bocconcini
Yield:
6 to 8 servings
Preparation time:
15 minutes
Cooking time:
8 minutes
Type:
Ingredients
Meatballs
- 450 g (1 lb) ground Quebec Veal
- 60 ml (1/4 cup) plain breadcrumbs
- 15 ml (1 tbsp) steak spices
- 1 egg
- 200 g container of bocconcini pearls (18 bocconcini pearls)
- 30 ml (2 tbsp) olive oil
Sauce
- 250 ml (1 cup) tomato sauce
- 30 ml (2 tbsp) basil chopped
Preparation
- In a bowl, combine all meatballs ingredients, except for the bocconcinis.
- Make meatballs of approximately 30 g (2 tbsp) each. Flatten to a patty and place a bocconcini on top. Fold the patty to cover the bocconcini entirely. Make a meatball and place on a plate. Proceed in a similar way for the remaining meatballs.
- In a frying pan, heat the oil on medium. Cook the meatballs for 8 to 10 minutes while stirring occasionally. Drain on a paper towel.
- In a saucepan, heat the sauce and basil on medium.
- When ready to serve, add the meatballs to the sauce.
Photo credit: Pratico-Pratiques
