Quebec Grain-Fed Veal Meatballs Stuffed with Bocconcini

Type of cut: ground veal

Yield: 6 to 8 portions

Degree of difficulty: easy

Preparation: 15 minutes

Cooking: 8 minutes

Cooking method: simmering



  • 30 ml (2 tbsp) olive oil
  • 450 g (1 lb) ground Quebec Grain-Fed Veal
  • 60 ml (1/4 cup) plain breadcrumbs
  • 15 ml (1 tbsp) steak spices
  • 1 egg
  • 200 g container of bocconcini pearls (18 bocconcini pearls)
  • 250 ml (1 cup) tomato sauce
  • 30 ml (2 tbsp) basil chopped


  1. In a bowl, combine all meatballs ingredients, except for the bocconcinis.
  2. Make meatballs of approximately 30 g (2 tbsp) each. Flatten to a patty and place a bocconcini on top. Fold the patty to cover the bocconcini entirely. Make a meatball and place on a plate. Proceed in a similar way for the remaining meatballs.
  3. In a frying pan, heat the oil on medium. Cook the meatballs for 8 to 10 minutes while stirring occasionally. Drain on a paper towel.
  4. In a saucepan, heat the sauce and basil on medium.
  5. When ready to serve, add the meatballs to the sauce.