Quebec Grain-Fed Veal Meatballs au Gratin

Type of cut: ground veal

Yield: 4 to 6 portions

Degree of difficulty: easy

Preparation: 20 minutes

Cooking: 20 minutes

Cooking method: roasting


VDGQ-icon-imprimer

Ingredients

  • 350 g (3/4 lb) tortiglioni
  • 375 ml (1 1/2 cup) grated harvati or cheddar cheese
Meatballs
  • 450 g (1 lb) ground Quebec Grain-Fed Veal
  • 80 ml (1/3 cup) grated romano cheese
  • 60 ml (1/4 cup) plain breadcrumbs
  • 60 ml (1/4 cup) pine nuts chopped
  • 10 ml (2 tsp) ground fresh thyme
  • 10 ml (2 tsp) garlic chopped
  • 1 egg
  • Salt and pepper to taste
Sauce
  • 30 ml (2 tbsp) olive oil
  • 8 mushrooms, thinly sliced
  • 1 onion chopped
  • 500 ml (2 cups) marinara sauce
  • 125 ml (1/2 cup) black olives sliced
  • Salt and pepper to taste

Preparation

  1. In a saucepan of salted boiling water, cook the pasta al dente. Drain.
  2. Meanwhile, in a bowl, combine the meatballs ingredients. Make 16 meatballs of approximately 30 g (2 tbsp) each.
  3. Preheat oven to 205°C (400°F).
  4. In a saucepan, heat oil on medium. Brown the meatballs for 2 to 3 minutes.
  5. Add mushrooms and onion. Cook for 1 to 2 minutes.
  6. Pour the marinara sauce. Bring to a boil, season and simmer for 3 to 4 minutes. Add the pasta and olives. Stir.
  7. Transfer the mix into a 20 cm (8 in.) cooking dish. Cover with cheese. Cook in the oven for 20 minutes, until the cheese is golden.