Italy - Tuscan Poplette of Veal (Meatballs)

Italy - Tuscan Poplette of Veal (Meatballs)

Photo by Addy R.

  • Prep Time


  • Total Time


  • Servings



  • Meatballs

  • 4-½

    lbs ground veal

  • 10

    slices white bread, crust removed (I normally use wheat)

  • 20

    oz milk

  • 12

    oz parmesan cheese, grated

  • pinch of nutmeg

  • 8


  • Tomato & Vegetable Sauce

  • 3-4

    garlic cloves, finely chopped

  • 2-3

    onions, brunoise cut

  • 3

    carrots, brunoise cut

  • 3

    celery sticks, brunoise cut

  • 2

    28 oz can of whole tomatoes, rough chop, keep liquid

  • 1

    qt chicken stock

  • Olive oil

  • Serving

  • Mozzarella cheese or parmesan cheese

  • Optional - can be served over spaghetti


Meatballs - Soak bread slices with milk until completely absorbed - Mix soaked bread slices with veal - Add nutmeg, parmesan cheese and eggs - adjust seasoning with salt/pepper - work the mixture until it is fully mixed and smooth texture - make medium size balls Sauce - In pot, saute onion, garlic, carrots and celery until golden in color - Add tomatoes and slowly start to add chicken stock (you may not use it all, depends on consistency you are looking for) - Adjust seasoning, salt/pepper, and bring to a boil - Lower heat and cook for about 20-30 minutes - Drop meatballs in the tomato sauce and Cook until the meatballs are ready For serving you can plate over spaghetti or on their own. Sprinkle with mozzarella or parmesan


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