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



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.



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. 



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.



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



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



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



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.


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