Veal Polpette with Provolone and Ricotta

This 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
Yields 6 - 8 servings
veal polpette with provolone and ricotta

Ingredients

  • 2 slices of bread crumbled
  • 1/2 cup (125 mL) 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 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

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.

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Nutrition

Nutritional Information

per serving
Energy: 350 Calories
Protein: 34 g
Carbohydrate: 8 g
Fat: 20 g
Fibre: 0.9 g
Sodium: 466 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 25 % / 276 mg
Vitamin B12: 109 %
Selenium: 60 %
Zinc: 55 %
Niacin: 48 %