Stuffed Ontario Veal Meatballs

Stuffed Ontario Veal MeatballsEven Nonna would approve of these authentic Italian meatballs. Made with lean Ontario ground veal and simmered in a rustic tomato sauce, they feature a deliciously decadent centre of melted cheese. The recipe calls for bocconcini but we like to substitute chevrai (soft, unripened goat cheese) instead.

1 can whole plum tomatoes 796 mL
2 garlic cloves, chopped 2
1 tsp dried oregano 5 mL
1 tsp dried basil 5 mL
1-1/2 tsp salt, divided 7 mL
1/4 cup finely ground bread crumbs 50 mL
1/4 cup milk 50 mL
1 egg, lightly beaten 1
1 lb ground Ontario veal 500 g
1 cup coarsely grated onion 250 mL
1/4 cup grated Parmesan cheese 50 mL
1/4 cup chopped fresh parsley 50 mL
1/4 tsp dried hot red pepper flakes 1 mL
8 cocktail sized pieces of bocconcini (or substitute chèvre) 8
2 tbsp olive oil 25 mL

Pulse tomatoes with their juice in a food processor until chopped. In a large heavy saucepan simmer tomatoes with garlic, oregano, basil and 1/2 tsp (2 mL) of the salt, uncovered, until thickened, about 20 minutes.

Preheat oven to 400ºF (200ºC).

Meanwhile, in a bowl combine bread crumbs, milk and egg. Let stand 5 minutes. Add veal, onion, Parmesan, parsley, red pepper flakes and remaining salt and gently combine with your hands. Form into 8 large meatballs, inserting the cheese into the center of each.

Brush each meatball with oil and arrange on a foil lined baking sheet. Bake until golden, about 15 minutes.

Gently transfer cooked meatballs to saucepan with sauce. Simmer meatballs in sauce until cooked through and flavours have combined, about 15 minutes. Let sit 5 minutes then serve.

Makes 4 servings.

Recipe courtesy of