Go Back

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.


Tomato Sauce

  • 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.