
Tasty meatballs with Bayonne ham and Bordeaux red wine. A combination that turns a classic recipe into something exceptional.
Ingredients For
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400 g
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x 1
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x 1
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3 tbsp
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150 g
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x 1
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2 tbsp
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x 1
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1 teaspoon
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Veal meatballs with country ham and Comté cheese
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Veal meatballs with country ham and Comté cheese
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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.

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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.

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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.

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4
Add salt and pepper and blend until a homogeneous dough is obtained.

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5
Form small portions of meat with your hand and give them the characteristic round shape.

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6
Fry the meatballs in a pan with oil. Add the red wine and let it evaporate and cook for 10 minutes.

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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
Contributor

Food Stylist