Featured Recipe
Stuffed Veal Balls with Gruyere
By Kate
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Ground veal mixed with soaked bread, egg, garlic, chives, and shredded Gruyere forms balls stuffed with cheese cubes. Pan-seared in butter, roasted with cherry tomatoes that burst when done. Mushrooms and shallots cooked down into a thick sauce with cognac and tomato paste, finished with peppery arugula. A nuanced take on a classic stuffed meatball, focused on technique, texture, and deep aroma development.
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Prep:
50 min
Cook:
Total:
Serves:
6 servings
meatballs
veal
sauce
French cuisine
comfort food
Introduction
Switched from bread cubes soaked briefly in milk to a more hydrated ratio — too dry makes dense balls that crack. Added shallot, less garlic to focus umami. Gruyere swapped in, softer melt, more elasticity in cheese center. Mushrooms changes: cremini instead of white button for deeper earthiness. Brandy over cognac to dial down sweetness; tomato paste ratio cut slightly for balance. Roquette stays but added at different steps—half in sauce to soften, half fresh for pungency. Browning and roasting are most crucial; no shortcuts here. Pan sear long till butter foams brown, adds nuttiness you can’t fake. Oven temps shifted down a touch for slow cook, better cheese melt inside without spillage. Timing signs: tomatoes blister, meat firm to touch and juices run clear. Sauce thickens until coats spoon, shimmer on surface. Makes 6 big servings, hearty but refined.
Ingredients
About the ingredients
Bread amount upped slightly for proper moisture without mush. Fresh bread soak time variable—older or crustier needs less milk. Egg binds but don’t overdo; balance for tenderness. Veal prime here, but lean pork or turkey blends easily, watch fat content for moistness—too lean? Add 10 ml olive oil. Garlic and chives critical for sharp aromatic pop. Cheese shredded and cubed—fine shredded integrates, cubes give molten pockets; double texture essential. Butter split to optimize browning and sauce silkiness. Cherry tomatoes small and whole give visual punch and subtle acid contrast roaming flavor. Mushrooms changed to cremini, richer, more intense. Shallots over onions for subtler layer. Flour modest amount avoids gumminess in sauce; whisk and cook forever for cooker-proof roux. Broth defines final depth; homemade chicken broth best, canned works—adjust salt accordingly. Brandy crucial flavor lift; swap cautiously. Tomato paste not too much, just enough for color and subtle tang. Arugula adds pepper heat, freshness; add in stages to preserve texture and brightness.
Method
Balls
- Preheat oven to 185 C (365 F). Place rack in center. Soak bread cubes in milk until softened but not soggy, 8-10 minutes. Squeeze excess liquid; bread should hold moisture without falling apart.
- In large bowl, combine soaked bread, beaten egg, ground veal, minced garlic, chopped chives, shredded Gruyere. Salt and pepper generously — meat needs seasoning upfront. Mix gently but thoroughly. Overmixing toughens the meat.
- Divide mixture into 6 equal portions. Flatten a portion, place a cube of Gruyere in middle, seal carefully, shape into smooth balls to prevent cheese leaking during cooking. Press seams closed.
- Heat half the butter in large ovenproof skillet over medium-high heat. When butter foams and smells nutty, brown balls on all sides, approx 4-5 min total. Browning builds flavor; don't rush or crowd pan.
- Add cherry tomatoes around balls, transfer skillet to oven. Roast 23-27 minutes; turn balls halfway. Tomatoes should start to wrinkle and burst slightly. Meat must register at least 71 C (160 F) internally, but use feel — balls firm and juices run clear. Let rest 5 minutes after cooking.
- While balls roast, melt remaining butter in medium pan over medium heat. Add sliced shallot and mushrooms; sauté stirring often until nicely caramelized, about 8-10 min. Patience here; got to draw moisture out and concentrate flavor without drying or burning.
- Sprinkle flour evenly, cook 2 minutes, stirring constantly to form roux. Don’t brown flour; keeps sauce velvety.
- Deglaze with broth and brandy, scraping pan bottom with wooden spoon to release browned bits. Stir in tomato paste. Bring to boil, whisking to prevent lumps. Simmer gently 15 minutes or until sauce thickens, stirring occasionally.
- Add half the chopped arugula to sauce last minute; wilt but retain bright green color and peppery note.
- Place each veal ball in shallow bowls. Spoon roasted tomatoes around and over. Ladle sauce generously, spoon arugula from sauce on top for contrast.
- Serve immediately, ideally with crusty bread to soak up sauce.
- Day-old baguette or sourdough cubes can substitute stale white bread; soak longer if dense. If veal unavailable, lean ground pork or chicken mix works; watch doneness carefully. Replace Gruyere with Emmental or Jarlsberg for nutty melt.
- Butter clarity critical: brown gently to develop nuttiness but don’t burn or smoke; use clarified butter if needed to avoid bitterness.
- If lacking cognac or brandy, dry white wine or sherry substitutes but reduce slightly to avoid overly thin sauce.
- Use fresh herbs in meat for punch—parsley or tarragon work well but balance with garlic and cheese. Rest meat balls post-oven; carryover cooking finishes gently and allows juices to redistribute, assists tender bite.
- Mushroom caramelization is flavor base; skip and sauce will taste flat. No flour? Blend heavy cream with butter roux (beurre manié) last minute to thicken.
- Tomatoes can be halved if large; burst signals done. Roasted aroma and lightly bursting skin are guarantees the slow oven heat coaxed sugars out without losing moisture entirely.
Sauce
Plating
Tips & alternatives
Technique Tips
Start with soaking bread cleanly—squeeze wetness carefully; overly wet leads to mushy balls. Mixing meat lightly is key; aggressive mixing toughens proteins. Cheese stuffing—seal seams with moist fingers, no gaps. Use cast iron skillet if possible—bakes and sears in same vessel, better fond development. Butter must foam and slightly brown before browning balls; non-foaming butter means low temp, no sear. Turn balls with tongs, avoid piercing—keep juices inside. Oven roast gently; don’t rush. Tomatoes releasing liquid signals near done. Sauce: mushrooms sweat before browning—wait for edges to caramelize, aromas build. Flour added carefully, no lumps. Deglaze with hot broth and brandy, stir constantly. Simmer sauce till spoon thick. Adding arugula twice preserves freshness and trumps stirred-in-only bitterness risk. Rest meat before plating, carryover cooking continues. Garnish balance with fresh arugula on top crisps flavor. Serve warm. Don’t skimp on browning; it’s flavor backbone. Timing varies by oven; trust sight and touch over minutes.
Chef's Notes
- 💡 Bread cubes. Use stale, not soggy. Sturdy but soft—don't skip soaking. Squeeze out excess milk but leave some moisture. Critical for texture.
- 💡 Don’t overmix meat. Mix until just combined; too much can make tough balls. Firm but soft. Stickiness helps with sealing cheese.
- 💡 Butter browning signals heat. Must foam but not burn. Use a cast iron pan—better heat retention, even cooking. Build that fond; it’s flavor.
- 💡 Tomatoes burst means they’re done. Look for wrinkled skin. Juicy but not liquid—gives richness. Over-roasting? Could dry out; watch closely.
- 💡 Sauce thickens as it simmers. Whisk well; lumps not welcome. Need to coat spoon but not too thick—easily adjustable. Taste, adjust seasoning.
