Italian-Style Classic Stew with Veal Meatballs | Quebec Veal

Name: Italian-Style Classic Stew with Veal Meatballs | Quebec Veal
Ingredients: 500 g (1 lb) ground Quebec veal; 5 ml (1 tsp) Italian seasoning; 5 ml (1 tsp) ground paprika; 5 ml (1 tsp) salt; 2 1/2 ml (1/2 tsp) ground pepper; 2 1/2 ml (1/2 tsp) ground chili pepper for spicy meatballs or 1.25 ml (1/4 tsp) for mild meatballs; 15 ml (1 tbsp) olive oil; 500 ml (2 cups) chopped vegetables (1 carrot, 1 celery stalk, 1 small onion and 1/2 red pepper); 3 litres (12 cups) water; 30 ml (2 tbsp) veal stock concentrate, in paste form; 1 package (500 g) ready-made gnocchis; 113 g (4 oz) sliced white mushrooms; 375 ml (1 1/2 cups) snipped fresh spinach leaves; 1/4 ciabatta baguette

www.veauduquebec.com

Meatballs Preheat the oven to 180°C (350°F). In a stainless steel bowl, mix all the ingredients for the meatballs until the mixture is slightly sticky. Shape the meatballs using approximately 15 ml...

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Ingredients

500 g (1 lb) ground Quebec veal
5 ml (1 tsp) Italian seasoning
5 ml (1 tsp) ground paprika
5 ml (1 tsp) salt
2 1/2 ml (1/2 tsp) ground pepper
2 1/2 ml (1/2 tsp) ground chili pepper for spicy meatballs or 1.25 ml (1/4 tsp) for mild meatballs
15 ml (1 tbsp) olive oil
500 ml (2 cups) chopped vegetables (1 carrot, 1 celery stalk, 1 small onion and 1/2 red pepper)
3 litres (12 cups) water
30 ml (2 tbsp) veal stock concentrate, in paste form
1 package (500 g) ready-made gnocchis
113 g (4 oz) sliced white mushrooms
375 ml (1 1/2 cups) snipped fresh spinach leaves
1/4 ciabatta baguette