Veal meatballs in tomato sauce with polenta
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
1h (COOK TIME: 1h)
Medium
Ingredients
-
435
g
ground veal
-
100
g
breadcrumbs
-
300
ml
milk
-
1
egg
-
1
clove
garlic
-
salt
-
pepper
-
1
can
Mutti® Finely Chopped Tomatoes
-
1
can
Mutti® Cherry Tomatoes
-
1
onion
-
1
clove
garlic
-
olive oil
-
100
g
polenta
-
Parmesan cheese, shredded
-
55
g
butter
-
1
handful
of fresh sage leaves
-
Oil
(for deep frying)
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Veal meatballs in tomato sauce with polenta: Method
- Mix bread crumbs, milk and egg and let it sit for 10 min
- Add the mince and season with salt, pepper and garlic
- Shape the mixture into 8 big meatballs and put them aside
- Finely chop the onion and garlic and fry in some olive oil in a skillet
- Add the tomatoes and let it simmer for 1 hour
- Season with salt and pepper
- 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
- Make the polenta according the packaging instructions
- Add the butter and Parmesan in the end
- Carefully deep fry the sage leaves in pre-heated 350°F (180°C) oil
- Let them drain on a piece of paper and season with salt
- Arrange the polenta on a plate, and top with meatballs and sauce
- Add sage leaves for decoration and finish with some freshly ground pepper
