Albondigas
30 min
Average: 5 (6 votes)

Veal meatballs with country ham and Comté cheese

By Ysabel Taberner, Food Stylist

Tasty meatballs with Bayonne ham and Bordeaux red wine. A combination that turns a classic recipe into something exceptional.

Ingredients For

  • 400 g
  • x 1
  • x 1
  • 3 tbsp
  • Bayonne Ham
    Bayonne Ham PGI
  • 150 g
  • Graves
    Graves PDO
  • Comte cheese
    Comté PDO
  • French Tomatoes
    French Tomatoes
  • x 1
  • White Garlic
    Drôme White Garlic PGI
  • 2 tbsp
  • x 1
  • 1 teaspoon
  • Veal meatballs with country ham and Comté cheese
  • Veal meatballs with country ham and Comté cheese

Preparation

1

Gather all the ingredients. Wash the tomatoes, slice the ham and start by soaking the breadcrumbs in the milk. When it is soaked, remove the excess milk.

© ©Tartadefresas

2

Prepare the tomato sauce. Crush in a blender the tomatoes, the onion, the garlic clove and some parsley. Heat the oil in a small saucepan and add all the crushed tomatoes. Add salt, a little sugar and a splash of red wine. Let it simmer with the lid on until thickened, and you get a rich homemade tomato sauce. 

© ©Tartadefresas

3

While the sauce is cooking, prepare the meatballs. Mix in a bowl the minced meat, the chopped ham, the soaked and drained bread, the egg and some chopped parsley.

© ©Tartadefresas

4

Add salt and pepper and blend until a homogeneous dough is obtained.

© ©Tartadefresas

5

Form small portions of meat with your hand and give them the characteristic round shape.

© ©Tartadefresas

6

Fry the meatballs in a pan with oil. Add the red wine and let it evaporate and cook for 10 minutes.

© ©Tartadefresas

7

Add the tomato sauce to the pan with the meatballs and cook for another 20 minutes until the tomato sauce thickens. Serve the meatballs with Comté cheese on top.

© ©Tartadefresas

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