Mix the veal, the shallots and the garlic in a bowl. Set aside.
Soak the breadcrumbs in the milk and add to the veal. Mix well.
Add the mint, mix and form into 12 small meatballs.
Sear the meatballs in a skillet, in a mixture of butter and oil. Keep warm.
Bring the tomato sauce to a boil in a saucepan.
Add the meatballs and simmer, covered, for 20 to 25 minutes, or until the meatballs are cooked.
In the meantime, cook the pasta as directed on the package.
Serve the meatballs on a bed of linguini.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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