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View more "Main Dishes" recipes Veal Polpette with Provolone and Ricotta Recipe

Veal Polpette with Provolone and Ricotta

Dairy Farmers of Canada
Add to Calendar 11/17/2017 10:00 AM 11/17/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 slices of bread, crumbled
1/2 cup (125 mL) Milk
2 eggs
3 cloves garlic, minced
2 1/4 lb (1 Kg) lean ground veal
1 3/4 cups (430 mL) Canadian Provolone, shredded
Salt and freshly ground pepper, to taste
3 - 4 portobello mushrooms, sliced
2 tsp (10 mL) melted butter
2 tsp (10 mL) cornstarch
1 1/2 cups (375 mL) low-sodium beef broth
2 tbsp (30 mL) fresh basil, finely chopped
1/4 cup (60 mL) fresh parsley, finely chopped
2 tbsp (30 mL) fresh chives, finely chopped
1 cup (250 mL) Canadian Ricotta

Yields: 6 to 8 servings

See full recipe: https://www.dairygoodness.ca/recipes/veal-polpette-with-provolone-and-ricotta?source=calendar
Veal Polpette with Provolone and Ricotta true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 40 - 45 mins
  • Yields 6 to 8 servings

This family favourite cooked in the oven is much healthier and less labour intensive than frying them in batches.

  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 40 - 45 mins
  • Yields 6 to 8 servings

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.


Ingredients

2 slices of bread, crumbled
1/2 cup (125 mL) Milk
2 eggs
3 cloves garlic, minced
2 1/4 lb (1 Kg) lean ground veal
1 3/4 cups (430 mL) Canadian Provolone, shredded
Salt and freshly ground pepper, to taste
3 - 4 portobello mushrooms, sliced
2 tsp (10 mL) melted butter
2 tsp (10 mL) cornstarch
1 1/2 cups (375 mL) low-sodium beef broth
2 tbsp (30 mL) fresh basil, finely chopped
1/4 cup (60 mL) fresh parsley, finely chopped
2 tbsp (30 mL) fresh chives, finely chopped
1 cup (250 mL) Canadian Ricotta

Preparation

Preheat oven to 425 °F (220 °C).

In a large bowl, soak bread in milk. Add eggs, garlic, ground veal and Provolone and mix. Add salt and pepper to taste. Shape into 16 large balls and place in an oven-safe dish. Cook for 20 minutes or until the meat is cooked through. Broil the last few minutes of cooking to brown meat if desired.

Meanwhile, coat mushrooms with melted butter and cook in the oven for 10–15 minutes.

In a small saucepan, dilute cornstarch in beef broth. Bring to a boil and simmer until thickened (around 5 minutes).

Mix the fresh herbs and reserve.

Heat Ricotta in a non-stick skillet for 2–3 minutes. Place Ricotta on a plate. Add the mushroom slices, polpette (meatballs) and sauce. Garnish with herbs and serve.

Tips

Cheese alternatives for Provolone: Canadian Friulano, Gouda.

32 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Nutritional Info

Per serving
Energy: 350 Calories
Protein: 34 g
Carbohydrate: 8 g
Fat: 20 g
Fibre: 0.9 g
Sodium: 466 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 25 % / 276 mg
Vitamin B12: 109 %
Selenium: 60 %
Zinc: 55 %
Niacin: 48 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 1/2 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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