Italian Veal Meatballs in Tomato Sauce

Method

1. 1
   • ground veal 500 g
   • egg 1
   • breadcrumbs 50 g
   • Parmesan 40 g
   • garlic 1
   • fresh parsley 2 tbsp
   • milk 3⅓ tbsp
   • salt to taste
   • black pepper to taste

   Mix the meatball mixture — In a bowl, soak the breadcrumbs in the milk for 2 minutes. Add the ground veal, egg, Parmesan, garlic, and parsley. Season with salt and pepper and mix gently until just combined.

2. 2

   Shape the meatballs — Shape the mixture into small meatballs, about 3 cm in diameter, rolling them gently between your palms.

3. 3
   • olive oil 2 tbsp

   Brown the meatballs — Heat the olive oil in a large oven-safe pan over medium-high heat and brown the meatballs on all sides, about 5 minutes total.

   ⏱5 min
4. 4
   • passata 5 dl
   • onion 1

   Build the tomato sauce — Add the chopped onion to the pan and cook for 2 minutes, then pour in the passata. Bring to a gentle simmer.

   ⏱2 min
5. 5

   Bake the meatballs — Transfer the pan to a preheated oven at 180°C (350°F) and bake uncovered for 20 minutes, until the meatballs are cooked through and the sauce has thickened slightly.

   ⏱20 min
6. 6
   • salt to taste
   • black pepper to taste

   Adjust seasoning and serve — Taste the sauce and adjust the seasoning with salt and pepper. Serve the meatballs hot, spooned with plenty of sauce.