Your choice of beef or pork veal served with an amazing porcini mushroom mixture and homemade tomato sauce.
*Also note the 45 minutes of chilling time required.
Brought to you by IÖGO
ingredients
directions
In a bowl, cover the mushrooms with 250 mL (1 cup) boiling water. Let soak for 20 minutes, until they are rehydrated.
Remove the mushrooms from the water, pressing to remove all excess water to recover the maximum of broth. Strain the mushroom stock through a fine sieve and chop the mushrooms.
In a pan, heat 15 mL (1 tbsp) of the oil and sweat the shallots, fennel, mushrooms and rosemary for approximately 3 minutes.
Remove from the heat and let cool.
In a large bowl, mix together the veal, parsley, pine nuts, breadcrumbs, Parmesan cheese, egg and the yogurt. Season to taste, add the mushroom mixture and blend well. Refrigerate for at least 45 minutes.
Meanwhile, heat 30 mL (2 tbsp) olive oil over medium heat in a saucepan, add the garlic and cook for 10 seconds. Add the red wine, the stock and basil, and bring to a boil. Add the tomatoes, season and return to a boil. Lower the heat to medium-low and simmer uncovered for 45 minutes. Correct the seasoning.
Shape meatballs into 2 cm (1 in) balls, and dust them with the flour. Heat 15 ml (1 tbsp) of the oil in a large saucepan and sear the meatballs until they are browned on all sides. Remove from the pan and set aside. Cook the remaining meatballs in the same manner.
Transfer the meatballs to the tomato sauce and continue cooking for another 15 minutes.