Quebec Grain-Fed Veal Meatballs with Pirate Sauce

Type of cut: ground veal

Yield: 4 servings

Degree of difficulty: chef

Preparation: 30 minutes

Cooking: 1 hour

Cooking method: simmering


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Ingredients

  • 454 g (1 lb) ground Quebec Grain-Fed 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

To make this pirate sauce dish even more fun, cut tortillas into six triangles, thread them onto a wooden skewer, brush with oil and grill in the oven. To serve, stick the tortilla point up into a meatball to make a sailing boat.

Side Dish – Turmeric Rice
  • 1 Onion, minced
  • 1 clove Garlic, minced
  • 30 ml (2 tbsp) Canola oil
  • 250 ml (1 cup) Converted long-grain rice
  • 375 ml (1 1/2 cups) Chicken stock
  • 5 ml (1 tsp) Turmeric
  • 2.5 ml (1/2 tsp) Salt
  • 1 Bay leaf
  • 2.5 ml (1/2 tsp) Fresh thyme

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.
Side Dish – Turmeric Rice
  1. In a saucepan, sweat the onions and garlic in oil. Add rice and sauté. Add stock and seasonings. Bring to boil. Simmer covered for 18 minutes.

Wine pairing

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© Société des alcools du Québec, Montréal, 2007, 2011

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Recipe provided by Nicole Anne Gagnon.