Italian-Style Classic Stew with Veal Meatballs

Ingredients

Meatballs

  • 500 g (1 lb) ground Quebec veal
  • 5 ml (1 tsp) Italian seasoning
  • 5 ml (1 tsp) ground paprika
  • 5 ml (1 tsp) salt
  • 2.5 ml (1/2 tsp) ground pepper
  • 2.5 ml (1/2 tsp) ground chili pepper for spicy meatballs or 1.25 ml (1/4 tsp) for mild meatballs

Stew

  • 15 ml (1 tbsp) olive oil
  • 500 ml (2 cups) chopped vegetables (1 carrot, 1 celery stalk, 1 small onion and 1/2 red pepper)
  • 3 litres (12 cups) water
  • 30 ml (2 tbsp) veal stock concentrate, in paste form
  • 1 package (500 g) ready-made gnocchis
  • 113 g (4 oz) sliced white mushrooms
  • 375 ml (1 1/2 cups) snipped fresh spinach leaves
  • 1/4 ciabatta baguette

 

Preparation

Meatballs

  1. Preheat the oven to 350°F (180°C).
  2. In a stainless steel bowl, mix all the ingredients for the meatballs until the mixture is slightly sticky.
  3. Shape the meatballs using approximately 15 ml (1 tbsp) of the meat mixture for each meatball.
  4. Set the meatballs on a cookie sheet covered with parchment paper.
  5. Bake for 15 to 18 minutes, turning the meatballs halfway through until the inside of the meatballs is no longer pink.
  6. Remove from the oven and set aside.

 

Stew

  1. In a skillet, heat olive oil over medium heat. Sauté the diced vegetables for 1 or 2 minutes.
  2. In a saucepan, bring the water to a boil and add the veal stock.
  3. Simmer on medium heat for several minutes. Filter or clarify the broth to obtain a clear liquid.
  4. Bring the broth back to a boil. Add the meatballs, the mushrooms and the vegetables to the saucepan and let simmer over medium heat for approximately 10 minutes.
  5. Add the gnocchis and cook for a further 3 minutes.
  6. Adjust seasonings.
  7. Serve the stew in large bowls. Garnish with snipped spinach leaves.
  8. Accompany the stew with slices of ciabatta baguette and a square of butter.