Maple Veal Meatballs

• 1 1/2 lb of lean ground veal
• 1 cup of cooked rice
• 1 egg
• 1 onion, minced
• 1/2 teaspoon of salt
• Freashly ground pepper, to taste

Sauce

• 1 can (450 ml or 14 oz) of sliced peaches
• 1/2 cup of maple syrup
• 1/4 cup of cider vinegar
• 1/4 cup of tomato paste
• 2 pinches of savory

1. Mix veal, rice, egg, onion, salt and pepper in a bowl.
2. Shape into croquettes, 2.5 cm (1 in) in diameter. Gently brown the meatballs in a non-stick pan.
3. Put the meatballs in an ovenproof casserole dish.
4. Drain the peaches and reserve the juice 125 ml (1/2 cup). Dilute the juice with water or stock.
5. In the same pan that you used to brown the meatballs, mix all of the sauce ingredients, including the peaches and juice mixture, and bring to a boil.
6. Pour the sauce over the meatballs and cover.
7. Cook in the oven for 20 minutes at 180 °C (350 °F).