AuthorAilNoir-GarlicNoirCategory, DifficultyIntermediate
Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins
Meat Balls
 454 g (1 lb) ground veal *
 30 ml (2 tbsps) canola oil
 10 ml (2 tsp) H.P. sauce (steak sauce)
 60 ml ( ¼ cup) breadcrumbs
 1 egg
 2.5 ml (½ tsp) salt or to taste
 1.25 ml (¼ tsp) pepper or to taste
Sauce
 30 ml (2 tbsps) canola oil
 120 ml (½ cup) sliced onions
 114 g (4 oz) mushrooms, sliced
 30 ml (2 tbsps) flour
 5 ml (1 tsp) ketchup
 1 can 284ml (10 oz) consommé, undiluted
 30 ml (2 tbsps) Black Garlic Purée *
 250 ml (1 cup) sour cream
1

In a large bowl, mix ground veal, steak sauce, breadcrumbs egg, salt and pepper. Shape up about 45 balls.

2

In a large skillet on med-high heat, add canola oil, half the meatballs and cook until brown all over. About 10 minutes. Repeat with remaining balls. Remove the cooked meat balls from skillet.
Reduce heat to medium, add canola oil, cook the onions for few minutes. Add the mushrooms. Stir fry until cooked. About 10 to 15 minutes.
Remove from heat, add ketchup and flour and stir. Add the consommé slowly.
Return to heat and keep stirring until the sauce thickens. About 4 minutes.

3

In a small bowl, mix the Black Garlic Purée and the sour cream with some warm sauce and add to skillet.
Add the meat balls to skillet and simmer a few minutes until meat balls are warm.

Yields about 45 small meatballs

Hints *

  • Easily substitute veal for beef  
  • Just purée 3 to 4 Black Garlic cloves for the same results
  • Can be easily portioned and frozen

 

Ingredients

Meat Balls
 454 g (1 lb) ground veal *
 30 ml (2 tbsps) canola oil
 10 ml (2 tsp) H.P. sauce (steak sauce)
 60 ml ( ¼ cup) breadcrumbs
 1 egg
 2.5 ml (½ tsp) salt or to taste
 1.25 ml (¼ tsp) pepper or to taste
Sauce
 30 ml (2 tbsps) canola oil
 120 ml (½ cup) sliced onions
 114 g (4 oz) mushrooms, sliced
 30 ml (2 tbsps) flour
 5 ml (1 tsp) ketchup
 1 can 284ml (10 oz) consommé, undiluted
 30 ml (2 tbsps) Black Garlic Purée *
 250 ml (1 cup) sour cream

Directions

1

In a large bowl, mix ground veal, steak sauce, breadcrumbs egg, salt and pepper. Shape up about 45 balls.

2

In a large skillet on med-high heat, add canola oil, half the meatballs and cook until brown all over. About 10 minutes. Repeat with remaining balls. Remove the cooked meat balls from skillet.
Reduce heat to medium, add canola oil, cook the onions for few minutes. Add the mushrooms. Stir fry until cooked. About 10 to 15 minutes.
Remove from heat, add ketchup and flour and stir. Add the consommé slowly.
Return to heat and keep stirring until the sauce thickens. About 4 minutes.

3

In a small bowl, mix the Black Garlic Purée and the sour cream with some warm sauce and add to skillet.
Add the meat balls to skillet and simmer a few minutes until meat balls are warm.

Yields about 45 small meatballs
Meat Balls in a Black Garlic sauce