European Meatballs Stuffed with Pâté de Campagne

European Meatballs Stuffed with Pâté de Campagne
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Servings: 16 Meatballs
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1 package of Tour Eiffel Pepper Country Style Pâté (150 g), cut into 16 cubes
30 ml olive oil (2 tbsp)
2 chopped garlic cloves
60 ml white wine (¼ cup)
1.6 l canned diced tomatoes (2 cans)
500 g medium ground beef
2 eggs
10 g chopped parsley (2 tsp)
60 g Italian bread crumbs (¼ cup)
12 torn basil leaves
paté de campagne


  1. Preheat oven to 190 °C (375 °F).
  2. In a skillet on medium heat, lightly sauté garlic in the olive oil, add the white wine and reduce by half. Add the diced tomatoes, salt, pepper and simmer on low.
  3. In a bowl, combine beef, eggs, parsley and bread crumbs. Add a pinch of salt and pepper and divide mixture into 16 portions. Place a cube of pâté in the centre of each portion and roll into balls. Place meatballs on a cookie sheet lined with parchment paper and bake in the oven for 10 minutes.
  4. Add meatballs to the sauce and simmer for 10 minutes. Add the basil 2 minutes before serving.
  5. Serve 4 meatballs per person on a bed of rice.

Note: Try it with our other varieties of Tour Eiffel Country Style Pâté (150 g): Country, Cognac or Fine Herbs.

Charcuterie La Tour Eiffel
1020, boul. Michèle-Bohec, Blainville (QC) J7C 5E2
Phone: 1-800-361-0001
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