Veal meatballs in tomato sauce

Name: Veal meatballs in tomato sauce served with polenta and sage
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)

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

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

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

With friends, Family, Italian food, Meat, Rice, Main course

Veal meatballs in tomato sauce

Made with Polpa

Ingredients

Share the ingredient list

Method

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Main course