Veal Meatballs In Tomato Sauce with Tomatoes
Made with Crushed tomatoes
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
-
15
oz
ground veal
-
3.5
oz
breadcrumbs
-
1
cup
milk
-
1
egg
-
1
clove
garlic
-
salt
-
pepper
-
1
can
Mutti® Crushed Tomatoes (Polpa)
-
1
can
Mutti® Cherry Tomatoes (Ciliegini)
-
1
onion
-
1
clove
garlic
-
olive oil
-
3.5
oz
polenta
-
Parmigiano Reggiano cheese
(shredded)
-
2
oz
butter
-
1
handful
sage leaves
(fresh)
-
oil
(for deep frying)
You should also try out our Italian meatballs in tomato sauce and spicy meatballs in tomato sauce recipes
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You should also try out our Italian meatballs in tomato sauce and spicy meatballs in tomato sauce recipes
Veal Meatballs In Tomato Sauce with Tomatoes: Method
meatballs
- 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
sauce
- Finely chop the onion and garlic and fry in some olive oil in a skillet
- Add Mutti® Crushed Tomatoes (Polpa) and Mutti® Cherry Tomatoes (Ciliegini) and 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
polenta
- Make the polenta according the packaging instructions
- Add the butter and Parmigiano Reggiano cheese in the end
- Carefully deep fry the sage leaves in pre-heated 350°F 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
