VEAL MEATBALLS IN TOMATO SAUCE

Here’s a classic, tender Veal Meatballs in Tomato Sauce recipe—comforting, flavorful, and perfect with pasta, polenta, or crusty bread 🍝🍅

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Veal Meatballs in Tomato Sauce

Ingredients

Meatballs

• 1 lb (450 g) ground veal

• 1 cup fresh breadcrumbs

• ¼ cup milk

• 1 large egg

• 2 cloves garlic, minced

• ¼ cup grated Parmesan cheese

• 2 tbsp fresh parsley, chopped

• 1 tsp salt

• ½ tsp black pepper

• 2 tbsp olive oil (for browning)

Tomato Sauce

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 can (28 oz / 800 g) crushed tomatoes

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• ½ tsp sugar (optional)

• Fresh basil or parsley (optional)

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Instructions

Make the Meatballs

1. In a large bowl, soak breadcrumbs in milk for 1–2 minutes.

2. Add ground veal, egg, garlic, Parmesan, parsley, salt, and pepper.

3. Mix gently until just combined (don’t overmix).

4. Shape into golf-ball-sized meatballs.

Brown the Meatballs

5. Heat olive oil in a large skillet over medium heat.

6. Brown meatballs on all sides (about 5–6 minutes). Remove and set aside.

Make the Sauce

7. In the same pan, add olive oil and garlic. Sauté 30 seconds until fragrant.

8. Add crushed tomatoes, salt, pepper, and sugar (if using).

9. Simmer for 5 minutes.

Simmer Together

10. Return meatballs to the sauce.

11. Cover and simmer on low for 20–25 minutes, gently stirring occasionally.

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Serving Suggestions

• Over spaghetti or tagliatelle

• With polenta or mashed potatoes

• In a meatball sandwich

• Topped with extra Parmesan and fresh herbs

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Tips for Tender Meatballs

• Use fresh breadcrumbs, not dry.

• Don’t pack the meat tightly.

• Simmer gently—no boiling.

Would you like a baked version, Italian-style with fennel, or a lighter dairy-free option? 😊