Veal “Homemade” Meatball


  • 1 kg (2 lb) ground Quebec Veal
  • 1 yellow onion finely chopped
  • 1 clove of garlic, chopped
  • Butter in sufficient quantity
  • 1 egg, beaten
  • 125 ml (1/2 cup) breadcrumbs
  • 12 g (2 tsp) coarse salt
  • 4 g (2 tsp) ground pepper
  • 2 l (8 cups) of prepared concentrated veal stock or chicken broth
  • 250 ml (1 cup) flour, browned
  • 2 g (1 tsp) ground Jamaican peppers
  • Salt and pepper to taste


  1. In a pan, sweat out the onion and garlic in butter, let cool and set aside.
  2. In a bowl, thoroughly mix ground veal, egg, breadcrumbs, salt, pepper, onion and garlic.
  3. With the meat, make meatballs of approximately 15 g (1 tbsp) (yields approximately 50 to 60 small meatballs).
  4. Preheat oven to 180°C (350°F).
  5. Place meatballs on a thin slightly oiled cookie sheet or baking parchment and cook in oven until golden.
  6. In a pot, bring veal stock to a boil and incorporate roasted flour while stirring vigorously with a whisk. Add Jamaican peppers and season with salt and pepper.
  7. Add meatballs to veal stock and bring to a boil. Cover and cook in oven at 180°C (350°F) for 30 minutes.
  8. Serve with potatoes and steamed vegetables.