Albondigas
RECIPE
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.

Ingredientes
  • ©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
  • ©Tartadefresas

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

    Step 4
  • ©Tartadefresas

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

    Step 5
  • ©Tartadefresas

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

    Step 6
  • ©Tartadefresas

    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

    Savoy cabbage
    Savoy cabbage
    PGI Burgundy mustard
    PGI Burgundy mustard
    See Recipe