Quebec Grain-Fed Veal Meatballs on Cauliflower Rice

Type of cut: ground veal

Yield: 4 servings

Degree of difficulty: easy

Preparation: 30 minutes

Cooking: 13 minutes

Cooking method: simmering


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Ingredients

  • 15 ml (1 tbsp) olive oil
  • 6 tomatoes diced
  • 227 g (8 oz) Paris mushrooms cut in 4
Meatballs
  • 450 g (1 lb) ground Quebec Grain-Fed Veal
  • 45 ml (3 tbsp) almond powder
  • 45 ml (3 tbsp) French shallots chopped
  • 45 ml (3 tbsp) parsley chopped
  • 15 ml (1 tbsp) ginger chopped
  • 10 ml (2 tsp) garlic chopped
  • 1 egg
  • 1 grated carrot
  • 1 grated zucchini
  • Sea salt and ground pepper to taste
Cauliflower rice
  • 1 cauliflower
  • 30 ml (2 tbsp) olive oil
  • 1 onion chopped
  • 2 cloves of garlic chopped
  • 30 ml (2 tbsp) parsley chopped
  • 30 ml (2 tbsp) ground savory
  • Sea salt and ground pepper to taste
  • 30 ml (2 tbsp) lemon juice

Preparation

  1. In a bowl, combine the meatballs ingredients. Make 16 meatballs of approximately 45 g (3 tbsp) each.
  2. In a frying pan, heat oil on medium. Brown the meatballs on all sides for 2 to 3 minutes.
  3. Add the tomatoes and mushrooms. Cover, bring to a boil and cook on medium-low for 10 to 12 minutes.
  4. Meanwhile, cut the cauliflower in bouquets and place them in a food processor. Blend a few times until a granular texture is obtained.
  5. In another frying pan, heat oil on medium. Cook the onion and garlic for 1 to 2 minutes.
  6. Add the chopped cauliflower and fine herbs. Add salt and pepper. Cook for 3 to 4 minutes.
  7. Before serving, cover the meatballs with lemon juice. Serve with the cauliflower rice.