Serves : 4
Preparation time: 15 minutes
Cooking Time: 35 minutes
Ingredients
Pomodoro sauce
- 30 ml (2 tablespoons) olive oil
- 1 onion, finely chopped
- 1 carrot, grated
- 2 garlic cloves, chopped
- 750 ml (3 cups) tomato coulis
- 10 ml (2 tsp.) sugar
- 5 ml (1 tsp.) white balsamic vinegar
- 10 ml (2 tsp.) dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 60 ml (1/4 cup) fresh basil leaves, chopped
The meatballs
- 450 g (1 lb) ground veal
- 125 ml (1/2 cup) breadcrumbs
- 60 ml (1/4 cup) milk
- 250 ml (1 cup) grated Parmesan cheese
- 1 egg
- 2 garlic cloves, finely chopped
- 10 ml (2 teaspoons) dried oregano
- salt and pepper to taste
Preparation
- Heat the olive oil in a saucepan over medium heat, then sauté the onion and grated carrot for 3 minutes. Add garlic, tomato coulis, sugar, balsamic vinegar, oregano, bay leaf, salt and pepper, stir and bring to a simmer.
- Meanwhile, in a bowl, combine ground veal, breadcrumbs, milk, Parmesan, egg, garlic, oregano, salt and pepper.
- Form into dumplings about 4 cm in diameter.
- Carefully place raw meatballs in simmering sauce.
- Partially cover and cook over low heat for 25 minutes, stirring gently halfway through.
- Remove the bay leaf, add the basil and stir.
- Serve the veal meatballs with fresh pasta.
