Veal Melting Middle Meatballs



  • 500 g (1 lb) ground Quebec Veal
  • 1 carrot cut in large pieces
  • 1 celery cut in large pieces
  • 2 French shallots cut in large pieces
  • 1 egg
  • Salt and pepper to taste
  • 5 ml (1 tsp) Cajun spices
  • 5 ml (1 tsp) cornstarch


  • 30 g (1/4 jar) concentrated demi-glace sauce
  • 250 ml (1 cup) boiling water
  • 5 ml (1 tsp) Cajun spices



  1. Whisk in demi-glace sauce and spices to the boiling water. Simmer for a few minutes while stirring until smooth.
  2. Let cool and pour the sauce into 4 cubes of an ice tray.
  3. Freeze and save for a future step.


  1. In a food processor, finely chop the pieces of carrot, celery and French shallots.
  2. Add the egg, spices and cornstarch.
  3. Blend for one minute.
  4. Add ground veal.
  5. Blend until the mix is uniform.
  6. If needed, let sit in the refrigerator.


  1. Preheat oven to 180°C (350°F).
  2. Make 4 meat patties making sure to include a cube of frozen sauce in the middle of the meat.
  3. Quickly mould the patties into meatballs with both hands to ensure they are round.
  4. Place the meatballs on a cookie sheet covered with parchment paper and cook in the oven for approximately 25 minutes or until the meatballs are golden.