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Veal meatballs with mascarpone, tomato sauce, fried onions and basil

Gluten free, Salted, Brunch

The flavors of Italy.  A savoury tomato sauce, rich meat balls with mascarpone and served with fresh basil.


Recipe for 12 Tapas


1 Unit(s)
French shallot
300 Gr
Ground veal
100 Gr
Mascarpone cheese
1 Unit(s)
5 Gr
0.50 Unit(s)

Tomato sauce

1 Unit(s)
Red onion
1 Tbsp
Olive oil
2 Unit(s)
Red pepper
3 Clove(s)
15 Gr
1.50 Tbsp
Red wine vinegar
1 Can(s)
Can of crushed plum tomatoes (28 oz)
1 Bunch(es)
Basil leaves

Crispy onions

1 Unit(s)
2 Tbsp
Wheat flour
200 Ml
Canola oil
12 Leaf(ves)
  • Salt and pepper
  • Vegetable oil
  • Olive oil

Preparation time: 30.00 min

Preheat your Oven at 395.00 °F

  • Preparation

    Finely slice one onion.  Finely mince the other onion.  Mince the garlic and red pepper.

    Slice the basil leaves.

    In a mixing bowl, pass the sliced onion in flour and shake off the excess flour.

  • Meatballs

    Finely chop the French shallots and add them to a mixing bowl with the rest of the ingredients.  Make a nice homogenous mixture and make 30g meatballs.  In a hot skillet with oil, sear the meatballs.  Transfer to a baking sheet and cook for another 12 minutes in the oven.

  • Tomato sauce

    In a hot sauce pot with a little oil, sweat the red onions, reduce the heat and add the red peppers.  After one minute, add the sugar and garlic and then continue to cook for 5 minutes.

    Add the red wine vinegar and let reduce to almost dry.  Add the canned tomatoes.

    Cook for another 10 minutes.  Season to taste.

    Remove from the heat and add the basil.

  • Fried onions

    In a hot skillet with a good quantity of oil, cook the onions coated with flour.  With a slotted spoon, remove the fried onions and let rest on an absorbent towel.


    Be very careful when using large quantities of oil on a stove top.  Fire hazard as well as a danger to children.  Be vigilant.  Let the oil cool completely before throwing away.

  • Plating

    In the serving dish of your choice, place the tomato sauce on the bottom.  Top with meat balls.  Place another spoon of sauce on top.  Garnish with the fried onions.  With a bit of mascarpone, garnish with whole basil leaves.

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Class with similar recipe

Saturday, February 20th14:30 to 17:30
Old Montreal
90$ / pers.


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More information
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90$ / pers.
5 places disponibles

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