30 min

Veal meatballs with country ham and Comté cheese

Name: Veal meatballs with country ham and Comté cheese
Cook time: 30 min
Yield: 4
Ingredients: 400.00 g Minced veal meat; x 1.00 Egg; x 1.00 Pinch of pepper and salt; 3.00 tbsp Milk; 200.00 g Bayonne Ham PGI; 150.00 g Breadcrumbs; 50.00 ml Graves PDO; Tomato Sauce; 50.00 g Comté PDO; 2.00 peeled French Tomatoes; x 1.00 Onion; 1.00 pod Drôme White Garlic PGI; 2.00 tbsp Olive Oil; x 1.00 Pinch of Salt; 1.00 teaspoon Sugar; A sprig of fresh parsley

By Ysabel Taberner, Food Stylist

Tasty meatballs with Bayonne ham and Bordeaux red wine. A combination that turns a classic recipe into something exceptional.

Ingredients For

Minced veal meat 400 g
Egg x 1
Pinch of pepper and salt x 1
Milk 3 tbsp
Bayonne Ham PGI

200 g See the article
Breadcrumbs 150 g
Graves PDO

50 ml See the article
Tomato Sauce
Comté PDO

50 g See the article
French Tomatoes

2 peeled See the article
Onion x 1
Drôme White Garlic PGI

1 pod See the article
Olive Oil 2 tbsp
Pinch of Salt x 1
Sugar 1 teaspoon
A sprig of fresh parsley

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Preparation

Gather all the ingredients. Wash the tomatoes, slice the ham and start by soaking the breadcrumbs in the milk. When it is soaked, remove the excess milk.

Prepare the tomato sauce. Crush in a blender the tomatoes, the onion, the garlic clove and some parsley. Heat the oil in a small saucepan and add all the crushed tomatoes. Add salt, a little sugar and a splash of red wine. Let it simmer with the lid on until thickened, and you get a rich homemade tomato sauce.

While the sauce is cooking, prepare the meatballs. Mix in a bowl the minced meat, the chopped ham, the soaked and drained bread, the egg and some chopped parsley.

Add salt and pepper and blend until a homogeneous dough is obtained.

Form small portions of meat with your hand and give them the characteristic round shape.

Fry the meatballs in a pan with oil. Add the red wine and let it evaporate and cook for 10 minutes.

Add the tomato sauce to the pan with the meatballs and cook for another 20 minutes until the tomato sauce thickens. Serve the meatballs with Comté cheese on top.