Honey Mustard Veal Meatballs

Ingredients

• 450 g (1 lb) ground Quebec Veal
• 60 ml (1/4 cup) plain breadcrumbs
• 30 ml (2 tbsp) old-fashioned mustard
• 60 ml (1/4 cup) chopped French shallots
• 1 egg
• 5 ml (1 tsp) chopped thyme (optional)
• Salt and pepper to taste
• 15 ml (1 tbsp) olive oil
• 300 ml (1 1/4 cup) prepared demi-glace sauce
• 20 ml (4 tsp) honey

Preparation

1. In a bowl, blend the ground veal, breadcrumbs, 2 tsp of old-fashioned mustard, French shallots, egg, and, if desired, thyme. Salt and pepper.
2. Make 16 meatballs of approximately 45 g (3 tbsp) each.
3. In a frying pan, heat oil on medium. Brown the meatballs on all sides for 3 to 4 minutes.
4. Add the remaining mustard, demi-glace sauce and honey in the frying pan.
5. Bring to a boil. Cover and simmer for 10 to 12 minutes while stirring occasionally.

Accompaniment

Mashed potatoes with rosemary and parmesan cheese

Place 3 to 4 medium peeled and diced potatoes in a saucepan. Cover with water and add salt. Bring to a boil and cook for approximately 20 minutes until tender. Drain. Mash with 60 ml (1/4 cup) of warm milk and 30 ml (2 tbsp) of melted butter. Add 80 ml (1/3 cup) of grated parmesan cheese and 5 ml (1 tsp) of chopped rosemary. Add salt and pepper and blend.