Veal meatballs in tomato sauce served with polenta and sage

Veal meatballs in tomato sauce served with polenta and sage

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

60 min (COOK TIME: 60 min)

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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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

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Also made with: Polpa


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