Jarlsberg-Stuffed Meatballs

Jarlsberg-Stuffed Meatballs

  • Preparation 45 min
  • Cooking 45 min
  • Servings 6
  • Freezes Yes
Featured in RICARDO Magazine (SPRING 2015)
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Ingredients

  • Meatballs

    • 1 ½ cups (75 g) cubed stale white bread
    • ½ cup (125 ml) milk
    • 1 egg, lightly beaten
    • 2.2 lb (1 kg) ground veal
    • 2 cloves garlic, chopped
    • ¼ cup (45 g) chopped chives
    • 1 cup (100 g) grated Jarlsberg cheese
    • 3 ½ oz (100 g) Jarlsberg cheese, cut into 6 cubes
    • 2 tbsp (28 g) butter
    • 20 whole cocktail tomatoes
    • Salt and pepper
  • Sauce

    • 8 oz (225 g) white mushrooms, halved
    • 1 shallot, thinly sliced
    • 3 tbsp (42 g) butter
    • 2 tbsp unbleached all-purpose flour
    • 4 cups (1 litre) beef or chicken broth
    • ¼ cup (60 ml) cognac
    • 1 tbsp (15 ml) tomato paste
    • 2 cups (110 g) arugula

Preparation

  • Meatballs

  • Sauce

Note from Ricardo

If you overcook the meatballs, they may burst. They might not look as pretty but they’ll still be delicious.

Personal Note