Swedish Style Quebec Grain-Fed Veal Meatballs

Type of cut: ground veal

Yield: 4 portions

Degree of difficulty: easy

Preparation: 15 minutes

Cooking: 15 minutes

Cooking method: simmering


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Ingredients

Meatballs
  • 500 g (1 lb) ground Quebec Grain-Fed Veal
  • 125 ml (1/2 cup) mushrooms chopped
  • 60 ml (1/4 cup) plain breadcrumbs
  • 1 beaten egg
  • 1 onion chopped
  • 45 ml (3 tbsp) milk
  • 2.5 ml (1/2 tsp) ground Jamaican peppers (allspice)
  • Salt and pepper to taste
Sauce
  • 15 ml (1 tbsp) olive oil
  • 30 ml (2 tbsp) flour
  • 375 ml (1 1/2 cup) beef broth
  • 60 ml (1/4 cup) 15% cooking cream

Preparation

  1. In a bowl, mix all the meatballs ingredients.
  2. Make 16 meatballs of approximately 45 g (3 tbsp) each.
  3. In a frying pan, heat oil on medium. Brown meatballs on all side for 2 to 3 minutes. Set aside on a plate.
  4. In the same frying pan, cook the flour 30 seconds. Pour the beef broth and bring to a boil while stirring.
  5. Put the meatballs back in the pan. Bring to a boil. Cover and cook on medium-low for 10 to 12 minutes.
  6. Incorporate the cream and continue cooking for 2 minutes.

Accompaniment

Mashed potatoes with shallots and bacon

Place 4 or 5 peeled and diced potatoes in a saucepan. Cover with water and add salt. Bring to a boil and cook for approximately 20 minutes, until tender. Drain. Mash with 125 ml (1/2 cup) of warm milk and 30 ml (2 tbsp) of butter. Add 60 ml (1/4 cup) of chopped French shallots, 30 ml (2 tbsp) of chopped parsley, 60 ml (1/4 cup) of diced cooked bacon and 15 ml (1 tbsp) of chopped oregano. Salt, pepper and stir.