Menu Enter a recipe name, ingredient, keyword...

Italy - Tuscan Poplette of Veal (Meatballs)

By

Google Ads
Rate this recipe 4.6/5 (8 Votes)

Ingredients

  • Meatballs
  • 4-1/2 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 eggs
  • 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

Details

Servings 15

Preparation

Step 1

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

You'll also love

Review this recipe

Veal Meatballs with Gorgonzola Veal Chops with Port Gorgonzola Sauce