Veal Polpette with Provolone and Ricotta
Our dietitians' favouriteThis family favourite cooked in the oven is much healthier and less labour intensive than frying them in batches.
- Prep: 20 min
- Cooking: 40 min - 45 min
Ingredients
- 2 slices of bread crumbled
- 1/2 cup (125 mL) Canadian Milk
- 2 eggs
- 3 cloves garlic minced
- 2 1/4 lb (1 Kg) lean ground veal
- 1 3/4 cups (430 mL) Canadian Provolone shredded
- Salt and freshly ground pepper to taste
- 3 - 4 portobello mushrooms sliced
- 2 tsp (10 mL) melted Canadian butter
- 2 tsp (10 mL) cornstarch
- 1 1/2 cups (375 mL) low-sodium beef broth
- 2 tbsp (30 mL) fresh basil finely chopped
- 1/4 cup (60 mL) fresh parsley finely chopped
- 2 tbsp (30 mL) fresh chives finely chopped
- 1 cup (250 mL) Canadian Ricotta
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Preparation
Preheat oven to 425 °F (220 °C).
In a large bowl, soak bread in milk. Add eggs, garlic, ground veal and Provolone and mix. Add salt and pepper to taste. Shape into 16 large balls and place in an oven-safe dish. Cook for 20 minutes or until the meat is cooked through. Broil the last few minutes of cooking to brown meat if desired.
Meanwhile, coat mushrooms with melted butter and cook in the oven for 10–15 minutes.
In a small saucepan, dilute cornstarch in beef broth. Bring to a boil and simmer until thickened (around 5 minutes).
Mix the fresh herbs and reserve. Heat Ricotta in a non-stick skillet for 2–3 minutes. Place Ricotta on a plate. Add the mushroom slices, polpette (meatballs) and sauce. Garnish with herbs and serve.
Tips
Cheese alternatives for Provolone: Canadian Friulano, Gouda.
Nutritional information
Per serving| Energy: | 485 Calories |
| Protein: | 39 g |
| Carbohydrate: | 10 g |
| Fat: | 32 g |
| Fibre: | 1 g |
| Sodium: | 611 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 25 % / 276 mg |
| Niacin: | 105 % |
| Riboflavin: | 54 % |
| Selenium: | 75 % |
| Vitamin B12: | 158 % |
