Meatballs Simmered in Tomato Sauce
On occasion I like to make this recipe that uses veal to ensure an incredibly delicate texture to the meatballs. Of course feel free to use ground beef or a mix of pork and beef. This recipe is an adaptation of one given to me by my neighbour Michelle and was published in RICARDO Magazine.
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 bay leaf
- ½ tsp salt
- ¼ tsp crushed red pepper flakes
- 1 28 oz can crushed tomatoes
- 1 jar passata
- ½ cup bread crumbs (panko or white)
- ¼ cup milk
- 1 lb ground veal
- 1 cup finely grated parmesan cheese (texture like snow)
- 1 egg lightly beaten
- 1 tbsp dried parsley
- ½ tsp salt
- ½ tsp ground fennel optional
- ¼ tsp dried oregano
Serve with Blanched Rapini, Pasta or Fresh Bread
- fresh basil, parsley and parmesan cheese
- In a large sauce pan over medium heat lightly brown garlic in oil and stir in salt and red pepper flakes. Then add bay leaf and tomatoes and simmer for 30 minutes.
- In a small bowl or measuring cup combine milk with breadcrumbs and soak for 5 minutes.
- In a large bowl combine all other ingedients and add the bread crumbs.
- Using your hands combine the ingredients to ensure all is combined well. Shape each meatball and drop into your simmering sauce.
- Once all meatballs are added stir slowly so as not to break any of the meatballs. Cover and simmer for 20 minutes.
- Serve meatballs with blanched rapini, pasta or fresh bread.
Best pasta I’ve ever eaten. Seriously.