Apple and cranberry polpette with pomodoro sauce

Portions:

Preparation:

20 minutes

Cooking:

30 minutes

Ingredients

1 Spartan apple, peeled and cut into 1 cm cubes
100 g (2/3 cup) dried cranberries, chopped
150 g (2/3 cup) sugar
150 ml (2/3 cup) water
Pinch of salt
796 ml (28 oz) whole tomatoes (1 cane)
50 ml (3 tablespoons) Worcestershire sauce
1 small bunch thyme or other dried herbs
Salt and freshly ground pepper to taste
156 ml (5.5 oz) tomato paste (1 small cane)
1 kg (2 lbs) ground veal
50 g (1/3 cup) breadcrumbs
2 eggs, beaten
½ bunch chopped flat-leaf parsley
15 ml (1 tablespoon) liquid smoke (can be replaced by 15 ml paprika)

Preparation

Place the apple cubes and chopped cranberries in a small saucepan with the sugar and water over medium-low heat until they swell, about 10 minutes. Add a pinch of salt and set aside.
Add the Worcestershire sauce, thyme (or other dried herbs), a pinch of salt and pepper and finish with the tomato paste. Cook over low heat for about 30 minutes.
Combine the veal, breadcrumbs, beaten eggs, parsley, liquid smoke (or paprika) and tempered apple-cranberry mixture in a large cul de poule.
Shape about 30 ml of the mixture into dumplings, place on a parchment-lined baking sheet and bake for 20 minutes at 420°F.
Once cooked, place the meatballs in the pomodoro sauce, simmer for two minutes, then serve over mashed potatoes or simply as a sauce, in a shallow bowl.

This recipe was created by chef Philippe J. Hétu