Le Gruyère AOP stuffed meatballs in tomato sauce
30' 180'
Who doesn’t love meatballs in tomato sauce? This dish brings back childhood memories, warms the stomach and puts a smile on your face. And to make this dish even more irresistible, I fill the meatballs with creamy melting Le Gruyère AOP cheese. A tip: to give the meatballs a good consistency and make them even tastier, I mix veal sausage meat with the minced meat. You can get the sausage meat in any butcher’s shop and it gives the meatballs that certain something. This dish makes young and old happy, and you can cook it on birthdays, special occasions, or just on an ordinary Monday evening. It goes well with spaghetti, rice or a vegetable side dish. Enjoy cooking and bon appétit!
Stéphanie Zosso
Ingredients for
Note
Attention changement nombre de personnes
Stuffed meatballs
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500 gminced beef / lean ground beef
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200 gGruyère AOP
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200 gveal sausage meat
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20 gold-fashioned mustard
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200 gPanko (Japanese breadcrumbs)
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2 eggs
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100 gonion
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10 ggarlic
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1 pinchof pepper
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1 sprigsof salt
Tomato sauce
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800 gdiced tomatoes
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50 gonion
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30 gtomato paste
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5 ggarlic
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10 gof fresh basil
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5 grosemary
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5 gof thyme
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1 pinchpepper
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1 pinchof salt
Preparation
Stuffed meatballs
- Finely chop the onion and garlic and sauté in butter until translucent, then let cool.
- Cut the Le Gruyère AOP into large cubes (1 cm).
- Mix the minced meat with the veal sausage meat, mustard, Panko, egg and onion mixture.
- Season with salt and pepper and form into balls with the Le Gruyère AOP cubes in the middle.
- Fry in oil until golden brown.
Tomato sauce
- Finely chop the onions and garlic and sauté in olive oil until translucent.
- Add the tomato paste and fry lightly for 5 minutes.
- Add the Pelati tomatoes and simmer for 3 hours.
- Season with salt and pepper, add all the herbs and simmer for another 30 minutes.
