Quebec Milk-Fed Veal meatballs and fusilli au gratin Recipe

Name: Quebec Milk-Fed Veal meatballs and fusilli au gratin
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 500 g (1 lb) ground Quebec Milk-Fed Veal; 125 ml (1/2 cup) corn flakes or crackers, crushed; 1 egg; 2 ml (1/2 teaspoon) Worcestershire sauce; 2 ml (1/2 teaspoon) garlic powder; To taste, salt and pepper; 30 ml (2 tablespoons) vegetable oil; 1 small onion; 1 large zucchini; 2 cans (284 ml / 10 oz) cream of mushroom soup; 375 ml (1 1/2 cup) milk; 15 ml (1 tablespoon) dried parsley; 500 ml (2 cups) grated mozzarella cheese; 1 litre (4 cups) fusilli, cooked (500 ml / 2 cups uncooked)

Ingredients

500 g (1 lb) ground Quebec Milk-Fed Veal
125 ml (1/2 cup) corn flakes or crackers, crushed
1 egg
2 ml (1/2 teaspoon) Worcestershire sauce
2 ml (1/2 teaspoon) garlic powder
To taste, salt and pepper
30 ml (2 tablespoons) vegetable oil
1 small onion
1 large zucchini
2 cans (284 ml / 10 oz) cream of mushroom soup
375 ml (1 1/2 cup) milk
15 ml (1 tablespoon) dried parsley
500 ml (2 cups) grated mozzarella cheese
1 litre (4 cups) fusilli, cooked (500 ml / 2 cups uncooked)

	PREP TIME 20m	COOK TIME 55m	TOTAL TIME 1h15m
YIELD 4 servings

Instructions

Preheat oven to 200°C (400°F).
In a large bowl, mix ground milk-fed veal, corn flakes, egg, Worcestershire sauce, garlic powder, salt and pepper.
Make small meatballs, approximately 2.5 cm (1 in.) in diameter.
In a large pan, heat oil on medium-high heat.
Cook meatballs for
minutes or until they are brown and the meat has lost its pink colour inside.
Remove meatballs from pan and set aside.
Place onion and zucchini in the pan.
Cook for 5 minutes or until the vegetables are cooked but still slightly crunchy.
In a bowl, mix cream of mushroom soup, milk, parsley and half the grated cheese.
In a large oven dish, place the cooked pasta, milk-fed veal meatballs and vegetables.
Cover with the soup mix prepared previously.
Sprinkle the rest of the grated cheese.
Cook for 40 minutes or until the broth boils and the top is slightly brown.
Serve with a green salad.