Veal Meatballs With Country Ham and Comté Cheese | Taste France Magazine

Ingredients

• 1 1/2 cups Minced meat
• x 1.00 egg
• x 1.00 Pinch of pepper and salt
• 3 tbsp milk
• 200 g Bayonne Ham PGI
• 1 cup Breadcrumb
• 1/2 bottle Graves PDO
• Tomato sauce
• 5 tbps Comté PDO
• 2 latas peladas French Tomatoes
• x 1.00 onion
• 1 pod Drôme White Garlic PGI
• 2 tbsp olive oil
• Pinch of Salt
• 1 tsp sugar
• A sprig of fresh parsley
• Meatballs