Veal Meatballs Stuffed with Bocconcini

Ingredients

Meatballs

• 450 g (1 lb) ground Quebec Veal
• 60 ml (1/4 cup) plain breadcrumbs
• 15 ml (1 tbsp) steak spices
• 1 egg
• 200 g container of bocconcini pearls (18 bocconcini pearls)

• 30 ml (2 tbsp) olive oil

Sauce

• 250 ml (1 cup) tomato sauce
• 30 ml (2 tbsp) basil chopped

Preparation

1. In a bowl, combine all meatballs ingredients, except for the bocconcinis.
2. Make meatballs of approximately 30 g (2 tbsp) each. Flatten to a patty and place a bocconcini on top. Fold the patty to cover the bocconcini entirely. Make a meatball and place on a plate. Proceed in a similar way for the remaining meatballs.
3. In a frying pan, heat the oil on medium. Cook the meatballs for 8 to 10 minutes while stirring occasionally. Drain on a paper towel.
4. In a saucepan, heat the sauce and basil on medium.
5. When ready to serve, add the meatballs to the sauce.