Quebec Grain-Fed Veal Melting Middle Meatballs

Type of cut: ground veal

Yield: 4 servings

Degree of difficulty: easy

Preparation: 15 minutes

Cooking: 25 minutes

Cooking method: roasting



Quebec Grain-Fed Veal Melting Middle Meatballs



  • 500 g (1 lb) ground Quebec Grain-Fed Veal
  • 1 carrot cut in large pieces
  • 1 celery cut in large pieces
  • 2 French shallots cut in large pieces
  • 1 egg
  • Salt and pepper to taste
  • 5 ml (1 tsp) Cajun spices
  • 5 ml (1 tsp) cornstarch


  • 30 g (1/4 jar) concentrated demi-glace sauce
  • 250 ml (1 cup) boiling water
  • 5 ml (1 tsp) Cajun spices



  1. Whisk in demi-glace sauce and spices to the boiling water. Simmer for a few minutes while stirring until smooth.
  2. Let cool and pour the sauce into 4 cubes of an ice tray.
  3. Freeze and save for a future step.


  1. In a food processor, finely chop the pieces of carrot, celery and French shallots.
  2. Add the egg, spices and cornstarch.
  3. Blend for one minute.
  4. Add ground grain-fed veal.
  5. Blend until the mix is uniform.
  6. If needed, let sit in the refrigerator.


  1. Preheat oven to 180°C (350°F).
  2. Make 4 meat patties making sure to include a cube of frozen sauce in the middle of the meat.
  3. Quickly mould the patties into meatballs with both hands to ensure they are round.
  4. Place the meatballs on a cookie sheet covered with parchment paper and cook in the oven for approximately 25 minutes or until the meatballs are golden.

Serve with vegetables of your choice.

VDGQ-icone-chef Recipe provided by Alain Fortier, chef and training consultant for Quebec Grain-Fed Veal.