Pomì recipes

Veal Meatballs with Tomato and White Wine Sauce
Veal Meatballs with Tomato and White Wine Sauce
Veal Meatballs with Tomato and White Wine Sauce
Veal Meatballs with Tomato and White Wine Sauce

Veal Meatballs with Tomato and White Wine Sauce

difficulty: Easy

time: 45

Ingredients (Serves: 4-6 as an entrée, 12 as an appetizer)

Pomì Finely Chopped Tomatoes More info

Pomì Finely Chopped Tomatoes 1 box

  • Bread Crumbs (not seasoned) 1 cup + 2 tablespoons
  • Dry white wine ½ cup
  • Finely chopped Parsley 1 tablespoon
  • Finely chopped Parsley for finishing 2 tablespoons
  • Freshly grated Pecorino for finishing 1/3 cup
  • Ground Parmigiano ½ cup
  • Ground Veal 1 lb
  • Hot pepper flakes 1 tablespoon
  • Olive Oil 2 tablespoons
  • Olive Oil 2 tablespoons
  • Salt and Pepper to taste
  • Salt and Pepper to taste
  • Shallot finely chopped 1 tablespoon
  • Yolk 1 egg
  • White Onion 1

This recipe is rustic and straightforward, and its beauty lies in the fact that you can freely change the kind of meat you would like to use. In fact, to be completely honest, as much as my family favors the leaner meat of veal, my preferred ingredient is a mix of pork and veal.

Regardless of your meat preference, I do hope you enjoy the versatility of this recipe: serve it as a small appetizer with a slice of toasted bread or make it an entrée maybe served with some cous cous or roasted potatoes…just don’t put them over spaghetti!!!

Preparation

In a bowl large enough to contain all ingredients, mix together ground veal, Parmesan, egg yolk, shallot, parsley and 2 tbsp. of breadcrumbs. Stir with a wooden spoon (or your hands) until all ingredients are evenly distributed, then roll walnut-size meatballs and rest them on a large platter or cutting board.

Pour 1 cup of breadcrumbs in a small container like a cereal bowl and one by one coat all the meatballs and return them to their platter.

In a large non-stick pan, on a medium-high flame, heat 2 tbsp. of olive oil, and then gently place the meatballs to sauté. Use tongs you are comfortable with, and sear the meat on all sides, add a touch of olive oil if necessary. Once browned and crispy, but not cooked through, remove them from the pan and rest them on a clean platter.

Without cleaning the pan, add 2 tbsp. of olive oil and on a medium-high flame sauté the white onion until golden, then add the hot pepper flakes, stir briefly then add the white wine. Use a wooden spoon to deglaze the bottom of the pan, make sure you scrape any bits attached to the bottom and once the wine start simmering reduce the flame a touch. Cook for about 3-5 minutes until sauce is reduced to a third, and then add the Pomi tomatoes, season to taste with salt and pepper and mix well.

Bring to a gentle simmer and cook for about 15 minutes making sure the sauce does not thicken too much. If that happens, add a half-cup of warm water or vegetable broth if available. Add the meatballs to the sauce, carefully stir them around making sure they all get covered with sauce, and on a low flame cook ingredients together for another 10 to 15 minutes.

Serve them with a slice of bread in small bowls or plates, garnish with chopped parsley and a light sprinkle of pecorino.

Prep Time: 15 min – Cook Time: 30 min

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