Jarlsberg-Stuffed Meatballs | RICARDO

Ingredients

• 1 ½ cups (75 g) cubed stale white bread
• ½ cup (125 ml) milk
• 1 egg, lightly beaten
• 2.2 lb (1 kg) ground veal
• 2 cloves garlic, chopped
• ¼ cup (45 g) chopped chives
• 1 cup (100 g) grated Jarlsberg cheese
• 3 ½ oz (100 g) Jarlsberg cheese, cut into 6 cubes
• 2 tbsp (28 g) butter
• 20 whole cocktail tomatoes
• Salt and pepper
• 8 oz (225 g) white mushrooms, halved
• 1 shallot, thinly sliced
• 3 tbsp (42 g) butter
• 2 tbsp unbleached all-purpose flour
• 4 cups (1 litre) beef or chicken broth
• ¼ cup (60 ml) cognac
• 1 tbsp (15 ml) tomato paste
• 2 cups (110 g) arugula