- 15
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
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
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