Type of cut: ground veal
Yield: 8 to 10 servings
Preparation: 20 minutes
Cooking: 40 minutes
Cooking method: roasting, simmering
Each recipe has a story!
It is difficult to determine the exact origin of each recipe. The story you will read is taken from legends, discussions and chefs’ theories. Apparently…
Meatballs are a traditional Quebec dish. The origin of the dish remains rather vague. However, it is easy to imagine that it is derived from pig’s feet stew, where meatballs were simply added to the stew. Ground meat being cheaper and leaner and depending on the number of guests, people replaced the pig’s feet with meatballs. When preparing meatballs, it is important to properly balance the spices (pepper, clove, cinnamon and nutmeg) as they have a very strong taste and if they are used excessively, the meatballs may become inedible. Allspice can easily replace the mix of these four spices. You will see that it is used in this recipe and the results are delicious.
- 1 yellow onion finely chopped
- 1 clove of garlic, chopped
- Butter in sufficient quantity
- 1 kg (2 lb) ground Quebec Grain-Fed Veal
- 1 egg, beaten
- 125 ml (1/2 cup) breadcrumbs
- 12 g (2 tsp) coarse salt
- 4 g (2 tsp) ground pepper
- 2 l (8 cups) of prepared concentrated veal stock or chicken broth
- 250 ml (1 cup) flour, browned
- 2 g (1 tsp) ground Jamaican peppers
- Salt and pepper to taste
- In a pan, sweat out the onion and garlic in butter, let cool and set aside.
- In a bowl, thoroughly mix ground veal, egg, breadcrumbs, salt, pepper, onion and garlic.
- With the meat, make meatballs of approximately 15 g (1 tbsp) (yields approximately 50 to 60 small meatballs).
- Preheat oven to 180°C (350°F).
- Place meatballs on a thin slightly oiled cookie sheet or baking parchment and cook in oven until golden.
- In a pot, bring veal stock to a boil and incorporate roasted flour while stirring vigorously with a whisk. Add Jamaican peppers and season with salt and pepper.
- Add meatballs to veal stock and bring to a boil. Cover and cook in oven at 180°C (350°F) for 30 minutes.
- Serve with potatoes and steamed vegetables.
Recipe provided by Alain Fortier, chef and training consultant for Quebec Grain-Fed Veal.