Veal Meatballs


  • 1 kg (2 lb) ground Quebec Veal
  • 1 yellow onion, finely chopped
  • 1 clove of garlic, chopped
  • Butter in sufficient quantity
  • 1 beaten egg
  • 125 ml (1/2 cup) breadcrumbs
  • 10 ml (2 tsp) coarse salt
  • 7.5 ml (1 1/2 tsp) ground pepper
  • 2 l (8 cups) veal stock or chicken broth
  • 250 ml (1 cup) roasted flour
  • 2.5 ml (1/2 tsp) ground nutmeg
  • 1.25 ml (1/4 tsp) cinnamon
  • Salt and pepper to taste


  1. In a frying pan, sweat onions and garlic in butter, allow to cool and set aside.
  2. In a bowl, mix the ground veal, egg, breadcrumbs, salt, pepper, onion and garlic.
  3. Shape the meat into meatballs of approximately 15 g (1 tbsp) (gives approximately 50 to 60 small meatballs).
  4. Preheat oven to 175°C (350°F).
  5. Place the meatballs on a lightly oiled cookie sheet or on parchment paper and cook in the oven for 15 minutes or until they are of a nice light brown colour.
  6. In a saucepan, bring the veal stock to a boil and incorporate roasted flour while stirring vigorously with a whip. Add nutmeg, cinnamon and season with salt and pepper.
  7. Add the meatballs to the veal stock and bring to a boil. Cover and cook in the oven for 30 minutes.
  8. Serve with potatoes and green beans.