Veal meatballs with pomodoro sauce

Servings : 4

Preparation : 15 minutes

Cooking : 35 minutes

Ingredients

Pomodoro sauce

• 30 ml (2 tbsp) olive oil
• 1 onion, finely chopped
• 1 carrot, grated
• 2 cloves garlic, minced
• 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

Meatballs

• 450 gr (1 lb) ground veal
• 125 ml (1/2 cup) breadcrumbs
• 60 ml (1/4 cup) milk
• 250 ml (1 cup) parmesan, grated
• 1 egg
• 2 cloves garlic, finely chopped
• 10 ml (2 tsp) dried oregano
• Salt and pepper to taste

Preparation

1. In a saucepan over medium heat, heat the olive oil then brown the onion and grated carrot for 3 minutes. Add the garlic, tomato coulis, sugar, balsamic vinegar, oregano, bay leaf, salt and pepper, mix and bring to a simmer.
2. In the meantime, in a bowl, mix the ground veal, breadcrumbs, milk, parmesan, egg, garlic, oregano, salt and pepper.
3. Form meatballs about 4 cm in diameter.
4. Carefully place the raw meatballs in the simmering sauce.
5. Partially cover and cook over low heat for 25 minutes, stirring gently halfway through cooking.
6. Remove the bay leaf, add the basil and mix.
7. Serve the veal meatballs with fresh pasta.