Meatball surprise from Alexandra Diaz and Geneviève O'Gleman
Meatball surprise

Preparation time 20 minutes

Total time: 45 minutes

Ingredients

MEATBALLS

  1. 600 g (1 1/3 lb.) extra lean ground beef
  2. 375 mL (1 1/2 cups) finely grated zucchini (about 1 zucchini)
  3. 375 mL (1 1/2 cups) finely grated carrot (about 1 carrot)
  4. 1/2 yellow onion, finely grated
  5. 15 mL (1 tbsp.) dried herbs (Italian blend)
  6. 15 mL (1 tbsp.) Dijon mustard
  7. 5 mL (1 tsp.) garlic salt
  8. To taste, pepper
  9. 48 bocconcini pearls (about 1/3 of a 200 g tub)

SAUCE

  1. 1 bottle (625 mL) (2 1/2 cups) strained tomato sauce (passata)
  2. 10 mL (2 tsp.) sugar
  3. 5 mL (1 tsp.) dried herbs (Italian blend)
  4. 2.5 mL (1/2 tsp.) garlic salt
  5. To taste, pepper
  6. A pinch salt

Directions

  1. Preheat oven to 180°C (350°F). Place rack in middle position. Line a baking sheet with parchment paper.
  2. Place ground beef, grated vegetables, herbs, mustard, and garlic salt in a large bowl. Season generously with pepper and mix well to combine.
  3. Take 15 mL (1 tbsp.) of the mixture and flatten into a small patty in the palm of your hand.
  4. Add a bocconcini pearl in the centre, fold meat over to cover, and roll into a meatball.
  5. Place meatball on baking sheet. Repeat
  6. with remaining beef mixture and bake for 25 minutes.
  7. In the meantime, combine all sauce ingredients in a large measuring cup and microwave for 5 minutes.
  8. Season generously with pepper and add a pinch of salt.
  9. Serve meatballs with sauce.

CHEF’S SECRET

No need to take out the food processor to grate the vegetables. Use the side with small holes on your cheese grater.

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