Veal meatballs in tomato sauce served with polenta and sage

Veal meatballs in tomato sauce served with polenta and sage: Method

1. Mix bread crumbs, milk and egg and let it sit for 10 min
2. Add the mince and season with salt, pepper and garlic
3. Shape the mixture into 8 big meatballs and put them aside
4. Finely chop the onion and garlic and fry in some olive oil in a skillet
5. Add the tomatoes and let it simmer for 1 hour
6. Season with salt and pepper
7. Fry the meatballs all over in a frying pan, then gently put them into the simmering tomato sauce, and cook them until done, roughly 10 min
8. Make the polenta according the packaging instructions
9. Add the butter and Parmesan in the end
10. Carefully deep fry the sage leaves in pre-heated 350°F (180°C) oil
11. Let them drain on a piece of paper and season with salt
12. Arrange the polenta on a plate, and top with meatballs and sauce
13. Add sage leaves for decoration and finish with some freshly ground pepper
14. Add the mince and season with salt, pepper and garlic
15. Shape the mixture into 8 big meatballs and put them aside
16. Finely chop the onion and garlic and fry in some olive oil in a skillet
17. Add the tomatoes and let it simmer for 1 hour
18. Season with salt and pepper
19. Fry the meatballs all over in a frying pan, then gently put them into the simmering tomato sauce, and cook them until done, roughly 10 min
20. Make the polenta according the packaging instructions
21. Add the butter and Parmesan in the end
22. Carefully deep fry the sage leaves in pre-heated 350°F (180°C) oil
23. Let them drain on a piece of paper and season with salt
24. Arrange the polenta on a plate, and top with meatballs and sauce
25. Add sage leaves for decoration and finish with some freshly ground pepper