30 min

Veal meatballs with country ham and Comté cheese

Tarta de fresas By Ysabel Taberner , Food Stylist

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

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Average: 5 (6 votes)

Ingredients For

  • 400 g
  • x 1
  • x 1
  • 3 tbsp
  • Bayonne Ham
    Meat products
    PGI Bayonne ham
    200 g See the article
  • 100 g
  • Graves
    Wine and spirits
    Graves AOC
    50 ml See the article
  • 50 g
  • Comte cheese
    Dairy products
    Comté PDO
    50 g See the article
  • French Tomatoes
    Fruits & Vegetables
    French Tomatoes
    2 peeled See the article
  • x 1
  • White Garlic
    Fruits & Vegetables
    Drôme white garlic PGI
    1 pod See the article
  • 2 tbsp
  • x 1
  • 1 teaspoon

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

    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. 

    Step 2
  • ©Tartadefresas

    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.

    Step 3
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    Add salt and pepper and blend until a homogeneous dough is obtained.

    Step 4
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    Form small portions of meat with your hand and give them the characteristic round shape.

    Step 5
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    Fry the meatballs in a pan with oil. Add the red wine and let it evaporate and cook for 10 minutes.

    Step 6
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    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.

    Step 7
  • ©Tartadefresas

    Fleur de sel de Guérande sea salt PGI
    Fleur de sel de Guérande sea salt PGI
    See Recipe