Italy - Tuscan Poplette of Veal (Meatballs)

By Addylicious

Ingredients

• Meatballs
• 4-1/2 lbs ground veal
• 10 slices white bread, crust removed (I normally use wheat)
• 20 oz milk
• 12 oz parmesan cheese, grated
• pinch of nutmeg
• 8 eggs
• Tomato & Vegetable Sauce
• 3-4 garlic cloves, finely chopped
• 2-3 onions, brunoise cut
• 3 carrots, brunoise cut
• 3 celery sticks, brunoise cut
• 2 28 oz can of whole tomatoes, rough chop, keep liquid
• 1 qt chicken stock
• Olive oil
• Serving
• Mozzarella cheese or parmesan cheese
• Optional - can be served over spaghetti

Details

Servings 15

Preparation

Step 1

Meatballs
- Soak bread slices with milk until completely absorbed
- Mix soaked bread slices with veal
- Add nutmeg, parmesan cheese and eggs
- adjust seasoning with salt/pepper
- work the mixture until it is fully mixed and smooth texture
- make medium size balls

Sauce
- In pot, saute onion, garlic, carrots and celery until golden in color
- Add tomatoes and slowly start to add chicken stock (you may not use it all, depends on consistency you are looking for)
- Adjust seasoning, salt/pepper, and bring to a boil
- Lower heat and cook for about 20-30 minutes
- Drop meatballs in the tomato sauce and Cook until the meatballs are ready

For serving you can plate over spaghetti or on their own. Sprinkle with mozzarella or parmesan