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.