Veal and cheese balls with basil creamy sauce

Veal and cheese balls with basil creamy sauce, serves nicely with lasagnette, Mafalde and Mafaldine. This recipe has been made with fresh homemade pasta.

Serves: 4

Ingredients.

2/3 quantity herbed pasta dough

500gr veal steaks, chopped

1/2 cup grated fresh parmesan cheese

1/2 cup stale breadcrumbs

1 egg, lightly beaten

2 tablespoons chopped fresh basil

60gr mozzarella cheese

Plain flour

30gr butter

1 tablespoon olive oil

BASIL CREAM SAUCE.

30g butter

1 onion, chopped

1/4 cup chopped fresh basil

1/2 cup cream

1 tablespoon cornflour

1/2 cup water

Roll pasta dough until 1 l/2mm thick, cut day ahead into 2 1/2 x 30cm strips. Mince or process veal, add Parmesan cheese, breadcrumbs, egg and basil, process until combined Cut mozzarella cheese into small cubes.

Shape 1 level tablespoon of veal mixture around a mozzarella cube, roll into meatball; repeat with remaining veal mixture and mozzarella cubes.

Toss meatballs lightly in flour, shake away excess flour Heat butter and oil in pan, add meat-balls, cook until meatballs are well browned Transfer meatballs to baking dash, bake, covered in moderate oven for about 10 minutes or until cooked through

Add pasta to large pan of boiling water, boil, uncovered, until Just tender, drain Serve meatballs with pasta and sauce

Basil Cream Sauce: Melt butter in pan, add onion, cook, stirring, until soft. Add basil, cream, blended cornflower and water, stir until sauce boils and thickens.

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