Jarlsberg-Stuffed Meatballs
Ингредиенты
- 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
- 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
Инструкция
- With the rack in the middle position, preheat the oven
- to 375°F (190°C)
- In a large bowl, combine the bread, milk and egg. Add the ground veal, garlic, chives and grated cheese and mix well. Season with salt and pepper. Shape into 6 large meatballs, placing a cheese cube in the centre of each.
- In a large ovenproof skillet over medium-high heat,
- brown the meatballs in the butter.
- Place the skillet in the oven and bake for about 25 minutes, turning halfway through cooking, or until the meat is cooked. Add the tomatoes and cook for about 5 more minutes or
- until the tomatoes begin to burst.
