Cook and Scale
Italian Veal Meatballs in Tomato Sauce
4 servings · 50 min total
Tender ground veal meatballs, lightened with milk-soaked breadcrumbs and Parmesan, browned then gently baked in a rich tomato passata sauce.
Ingredients
- 500 g ground veal
- 1 egg
- 50 g breadcrumbs
- 40 g Parmesan, finely grated
- 1 garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 3⅓ tbsp milk
- 2 tbsp olive oil
- 5 dl passata
- 1 onion, finely chopped
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
Shape the meatballs — Shape the mixture into small meatballs, about 3 cm in diameter, rolling them gently between your palms.
- 3.
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.
- 4.
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.
- 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.
- 6.
Adjust seasoning and serve — Taste the sauce and adjust the seasoning with salt and pepper. Serve the meatballs hot, spooned with plenty of sauce.