is the classic of classics, a meatball stew.
There is nothing better to please the whole family. For everything and winning ball home.
As I had a leftover chicken and that I missed a little calf to count the recipe, well I combined the two, which was very good.
(8 to 10 servings)
1 yellow onion, finely chopped 1 clove garlic
chopped Butter, as needed
1 kg (2 lb) of milk-fed veal from Quebec chopped 1
beaten egg 1 / 2 cup bread crumbs 2 tablespoons
teaspoon coarse salt 2 tablespoons
teaspoon ground pepper
2 l (8 cups) veal stock or chicken broth 1 cup flour
1 tablespoon toasted teaspoon ground allspice
Salt and pepper to taste
-In a skillet, sauté onion and garlic in butter, cool and reserve.
-In a bowl, mix the minced veal, egg, bread crumbs, salt, pepper, onion and garlic.
-Shape meat into meatballs about 15 grams (1 tablespoon). (Makes approximately 50 to 60 small meatballs.)
-Preheat oven to 350 degrees F.
-Place meatballs on a lightly oiled cookie sheet or parchment paper and bake until a nice golden color.
-In a pot, bring the veal stock to a boil and stir in toasted flour, stirring vigorously with a whisk. Add the allspice and season with salt and pepper.
-Add the meatballs to veal stock and bring to a boil. Cover and bake at 350 degrees F (180 C) for 30 minutes.
-Serve with potatoes and steamed vegetables.
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(Source: milk-fed veal from Quebec)
