Veal meatballs in a creamy white wine sauce

Servings : 4

Preparation time : 20 minutes

Cooking time : 20 minutes

Ingredients

• 1 cup finely chopped mushrooms (duxelles)
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon olive oil
• 1 pound ground veal
• 1/2 cup Parmesan cheese, grated
• 4 tablespoons breadcrumbs
• 1 egg
• 1 tablespoon Madras curry powder
• Salt and pepper to taste

Sauce

• 2 shallots, finely chopped
• 1/2 cup white wine
• 1 clove garlic, chopped
• 10 fresh basil leaves, chopped
• 10 oz (1 cup) 15% or 35% cooking cream
• 1/2 cube concentrated beef or vegetable bouillon (crumbled)
• 5 ml (1 tbsp) honey
• Salt and pepper to taste

Preparation

1. In a hot skillet, sauté the mushrooms, onion, and garlic in a drizzle of oil until tender. Let cool.
2. In a bowl containing the ground veal, Parmesan cheese, breadcrumbs, egg, Madras curry powder, salt, and pepper, add the sautéed mixture and mix.
3. Shape into small meatballs.
4. In a hot skillet over high heat, brown the meatballs in a little oil for 2 minutes.
5. Continue cooking over medium heat for about 5 minutes, until cooked through. Remove and set aside.
6. In the same skillet, sauté the shallots for 2 minutes.
7. Then deglaze with white wine, add the garlic, basil, cream, concentrated broth, honey, and simmer for a few minutes, until the sauce thickens slightly.
8. Return the meatballs to the skillet, coat them with the sauce, and cook over low heat for a few minutes.
9. Serve with rice and sautéed vegetables.