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: 1.50 cup Minced meat; x 1.00 egg; x 1.00 Pinch of pepper and salt; 3.00 tbsp milk; 200.00 g Bayonne Ham PGI; 1.00 cup Breadcrumb; 0.50 bottle Graves PDO; Tomato sauce; 5.00 tbps Comté PDO; 2.00 latas peladas French Tomatoes; x 1.00 onion; 1.00 pod Drôme White Garlic PGI; 2.00 tbsp olive oil; Pinch of Salt; 1.00 tsp sugar; A sprig of fresh parsley; Meatballs

By Ysabel Taberner, Food Stylist

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

Ingredients For

Minced meat 1.50 cup
egg x 1
Pinch of pepper and salt x 1
milk 3 tbsp
Bayonne Ham PGI

200 g See the article
Breadcrumb 1 cup
Graves PDO

0.50 bottle See the article
Tomato sauce
Comté PDO

5 tbps See the article
French Tomatoes

2 latas peladas See the article
onion x 1
Drôme White Garlic PGI

1 pod See the article
olive oil 2 tbsp
Pinch of Salt
sugar 1 tsp
A sprig of fresh parsley
Meatballs

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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 and a little sugar and a splash of red wine. Let it fry until it thickens and you will get a rich homemade tomato sauce. Remember to cover the casserole during cooking with its lid.

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.

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

Forma pequeñas porciones de carne con tu mano y dales la característica forma redonda.

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.