I'm Vealin Good!
Meatballs = comfort = thoughts of youth = YUM! Meatballs are at the center of a sort of renaissance in food. The only difference now is that now, they are not just a mixture of beef, cheese, breadcrumbs, garlic and spices... they are now made with all different kinds of proteins and the common binder, breadcrumbs are being passed over in order to give a gluten free diet a chance. What is the chance that my family doesn't eat meatballs???? Zero, absolutely ZIP. My boys think that meatballs cover at least 2 to 3 food groups and would eat them daily if we allowed it.
"I Love meatballs too!!!" Here's a little recipe that I find has a certain creaminess that adds to a traditional meatball. to make gluten free, substitute cooked quinoa in place of breadcrumbs
Cheers!
Quinney
Fontina Stuffed Veal Meatballs on Veal Bolognese
Meatballs:
2 lb. ground veal
1/2 c. panko breadcrumbs
2 eggs
1/2 c. Romano cheese
2 T. Italian seasoning
1/2 t. roasted chopped garlic
1/4 t. kosher salt
1/8 t. ground black pepper
2 c. cubed fontina cheese
2 c. heavy cream
1 T. butter
Bolognese:
1 lb. ground veal
1 lb. cubed veal
1 T. olive oil
2 carrots, peeled
1/2 onion
1 pc. celery stalk
3 cans whole peeled tomatoes (28 oz. can)
1 stick butter
1 T. Italian seasoning
Kosher salt and cracked black pepper (to taste)
Meatball Method:
1. In bowl, mix together ground veal. breadcrumbs, eggs, Romano, Italian seasoning, garlic, salt and pepper.
2. Form into 2 oz balls and stuff piece of fontina into middle of meatballs. if opening remains, place in pan spray coated oven pan, opening side up.
3. Bake in 325 degree oven for 12-15 minutes or until completely cooked.
4. In saute pan, heat cream together with remaining fontina and butter on medium heat until reduced by half.
Bolognese Method:
1. In food processor, chop carrots, celery & onions until fine. Transfer to sauce pot.
2. Add cubed veal and olive oil. Turn to high heat and cook until vegetables are translucent (about 5-8 minutes).
3. In a bowl, crush whole peeled tomatoes. Add to veal mixture and turn down to medium heat.
4. Add spices, salt and pepper.
5. When sauce comes to a boil, add ground veal in little pieces, stirring in.
6. Add butter and simmer uncovered for 1 hour.
7. Re season if necessary.
Ladle bolognese onto plate and top with meatballs. Spoon fontina cream over top. Menge!
"I Love meatballs too!!!" Here's a little recipe that I find has a certain creaminess that adds to a traditional meatball. to make gluten free, substitute cooked quinoa in place of breadcrumbs
Cheers!
Quinney
Fontina Stuffed Veal Meatballs on Veal Bolognese
Meatballs:
2 lb. ground veal
1/2 c. panko breadcrumbs
2 eggs
1/2 c. Romano cheese
2 T. Italian seasoning
1/2 t. roasted chopped garlic
1/4 t. kosher salt
1/8 t. ground black pepper
2 c. cubed fontina cheese
2 c. heavy cream
1 T. butter
Bolognese:
1 lb. ground veal
1 lb. cubed veal
1 T. olive oil
2 carrots, peeled
1/2 onion
1 pc. celery stalk
3 cans whole peeled tomatoes (28 oz. can)
1 stick butter
1 T. Italian seasoning
Kosher salt and cracked black pepper (to taste)
Meatball Method:
1. In bowl, mix together ground veal. breadcrumbs, eggs, Romano, Italian seasoning, garlic, salt and pepper.
2. Form into 2 oz balls and stuff piece of fontina into middle of meatballs. if opening remains, place in pan spray coated oven pan, opening side up.
3. Bake in 325 degree oven for 12-15 minutes or until completely cooked.
4. In saute pan, heat cream together with remaining fontina and butter on medium heat until reduced by half.
Bolognese Method:
1. In food processor, chop carrots, celery & onions until fine. Transfer to sauce pot.
2. Add cubed veal and olive oil. Turn to high heat and cook until vegetables are translucent (about 5-8 minutes).
3. In a bowl, crush whole peeled tomatoes. Add to veal mixture and turn down to medium heat.
4. Add spices, salt and pepper.
5. When sauce comes to a boil, add ground veal in little pieces, stirring in.
6. Add butter and simmer uncovered for 1 hour.
7. Re season if necessary.
Ladle bolognese onto plate and top with meatballs. Spoon fontina cream over top. Menge!
