Veal Meatballs with Pirate Sauce

Ingredients

• 454 g (1 lb) ground Quebec Veal
• 60 g (2 oz) Yellow cheddar cheese, grated
• 15 ml (1 tbsp) Fresh parsley, chopped
• 10 ml (2 tsp) Fresh coriander, chopped
• 2.5 ml (1/2 tsp) Dried oregano
• 2.5 ml (1/2 tsp) Salt
• 1.25 ml (1/4 tsp) Dried basil

Pirate Sauce

• 15 ml (1 tbsp) Olive oil
• 1 Onion, chopped
• 1 Sweet potato, cut into 2 cm cubes
• 1 Carrot, cut into half circles
• 1 Red pepper, diced
• 1 Green pepper, diced
• 1 Squash, julienned
• 120 g (4 oz) Mushrooms, chopped
• 2.5 ml (1/2 tsp) Dried oregano
• 2.5 ml (1/2 tsp) Dried basil
• 2.5 ml (1/2 tsp) Salt
• 180 ml (3/4 cup) Veal or chicken stock
• 180 ml (3/4 cup) Tomato sauce
• 60 ml (1/4 cup) Mild salsa

Preparation

1. Preheat oven to 260°C (500°F).
2. In a bowl, mix all the ingredients for the meatballs together. Make about 16 meatballs about 30 g each. Place them on a baking sheet lined with parchment paper and bake for 12 minutes.
3. In the meantime, prepare the sauce. In a saucepan, sweat the onions in the oil. Add the vegetables and seasonings. Sweat the mixture for 3 to 4 more minutes. Add the veal stock and tomato sauce and bring to the boil. Add the meatballs and let simmer covered for 30 to 45 minutes. Add the salsa and serve with vegetables and turmeric rice.