Veal meatballs in tomato sauce

Veal meatballs in tomato sauce

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.

cooking sketch 60 min (COOK TIME: 60 min)

cooking sketch 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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Method

meatballs

  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

sauce

  1. Finely chop the onion and garlic and fry in some olive oil in a skillet
  2. Add Mutti® Crushed Tomatoes (Polpa) and Mutti® Cherry Tomatoes (Ciliegini) and and let it simmer for 1 hour
  3. Season with salt and pepper
  4. 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

  1. Make the polenta according the packaging instructions
  2. Add the butter and Parmigiano Reggiano cheese in the end
  3. Carefully deep fry the sage leaves in pre-heated 350°F oil
  4. Let them drain on a piece of paper and season with salt
  5. Arrange the polenta on a plate, and top with meatballs and sauce
  6. Add sage leaves for decoration and finish with some freshly ground pepper

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Also made with: Crushed Tomatoes


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