I love all things tomato. The season is slowly winding down out in California. We are lucky that the days will be getting a little warmer which means tomatoes will be making their appearance for a few more weeks. The wonderful thing about a tomato is how versatile it is. Not only does it stand on its own as a salad, but it is marvellous in sauces, baked with fresh herbs or stuffed.
Traditionally tomatoes are stuffed with tuna, crab or baby shrimp. Being that we are loving meatballs this year, I decided it would be fun to stuff some tomatoes with veal meatballs. It is kind of like baking meatballs in nature’s tomato sauce.
I used veal for this particular recipe, just because we haven’t enjoyed it in a long time. If you do not care for veal, use beef: it would be just as delicious. I love adding panko to my meatballs for added texture. In order to keep the meat very moist, I add an egg. Unfortunately, I didn’t have any eggs this time, so I used sour cream. It was genius. The meatballs were creamy as well as moist. Keeping with the Italian theme of meatballs, I seasoned the veal with onions, garlic and fresh rosemary. Rosemary goes perfectly with both veal and tomatoes. The tomato shells not only add flavor to the meatballs while baking, but they help keep the meat from drying out.
This recipe is so good, and it makes a perfectly light meal when you add a green salad and some warm bread. Delizioso!!
Denise believes anything can be made at home as long as you have a little patience, and time. All of her recipes are made using fresh and seasonal ingredients. Her recipes have been featured on Eat Boutique, the Mushroom Channel, Saveur.com, Foodies of the World, PBS and Fine Cooking.
She, also creates the recipes on the popular food blog Chez Us. Saveur has featured Chez Us as one of 50 Food Blogs You Should Be Reading as well as one of the Sites They Love. Be sure to read more about what they are cooking up over at Chez Us.