This is the kind of easy, versatile recipe where you can use whatever veggies you have in the fridge and add it to delicious veal meatballs. It’s perfect for meal prepping for the week!
Recipe and photo @FOLKSANDFORKS – MAMAN ÉPICERIE QC
Veal and ricotta meatballs over seasonal vegetable casserole
Ground Veal
Ground Lean Veal
25 min
Preparation
60 min
Cooking
5
Portions
Ingredients
- 454 g - 1 package Famille Fontaine ground veal
- 300 g ricotta cheese
- 1 egg
- 125 ml (½ cup) Italian breadcrumbs
- 5 ml (1 tsp) garlic powder
- 5 ml (1 tsp) salt
- 2.5 ml (½ tsp) ground chili flakes
Vegetable casserole
- 6 yellow potatoes cut into small wedges ( 1 cm thick)
- 2 zucchini, cut into chunks
- 10 pattypan squash or other vegetables of your choice
- 1 onion, chopped
- 8 garlic cloves, chopped
- 3 tomatoes, diced
- 250 ml (1 cup) chopped kale
- 250 ml (1 cup) chopped fresh herbs of your choice (parsley, spring onions, oregano, basil...)
- 80 ml (⅓ cup) olive oil
- 250 ml (1 cup) chicken stock
- Salt and freshly ground pepper
Preparation
- Preheat oven to 400 F.
- In a large ovenproof dish, combine all the ingredients from the “vegetable casserole” list. Toss to coat well.
- In a bowl, combine all ingredients from the “ingredient” list to prepare the meatballs, Mix, and shape into 6 large meatballs.
- Place meatballs throughout vegetables. Cover dish with aluminum foil.
- Bake for 40 minutes, covered, and an additional 20 minutes uncovered.
- Let stand a few minutes before serving.