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Polpettes (veal meatballs with Parmesan and tomato sauce)
Polpettes (veal meatballs with Parmesan and tomato sauce)

Polpettes (veal meatballs with Parmesan and tomato sauce)

Preparation 20 min
Cooking time 35 min
Servings 4


  • 90 ml (6 tbsp) olive oil
  • 2 onions, minced
  • 4 to 6 garlic cloves, chopped
  • 1 can, 796 ml (27 oz), diced tomatoes
  • 15 ml (1 tbsp) tomato paste
  • 30 ml (2 tbsp) fresh oregano, chopped
  • 1 bunch of fresh thyme or 5 ml (1 tsp) dried thyme
  • 15 ml (1 tbsp) sugar
  • Salt and freshly ground black pepper
  • 350 g (12 oz) lean ground veal
  • 2 medium eggs, lightly beaten
  • 250 ml (1 cup) Parmigiano Reggiano, grated
  • 125 ml (1/2 cup) breadcrumbs
  • 15 ml (1 tbsp) fresh mint, chopped
  • 15 ml (1 tbsp) flat parsley, chopped
  • 15 ml (1 tbsp) fresh sage, chopped
  • Salt and freshly ground black pepper


  1. In a saucepan, heat half the olive oil over medium heat.
  2. Sweat the onions for 3 to 4 minutes, stirring occasionally.
  3. Add half the garlic and cook for 1 minute more.
  4. Add the tomatoes, tomato paste, oregano, thyme and sugar.
  5. Season with salt and pepper and mix well.
  6. Simmer gently, uncovered, for about 25 minutes, stirring occasionally.
  7. In a bowl, mix together the rest of the garlic and remaining ingredients (except the oil).
  8. Mix thoroughly by hand until all the ingredients are well combined.
  9. Form 12 meatballs of about 50 g (1 3/4 oz).
  10. In a skillet, heat the remaining oil over medium-high heat.
  11. Add the polpettes and brown them on all sides.
  12. Add the polpettes to the tomato sauce and mix gently.
  13. Cook, covered, for about 10 minutes or until the meat is thoroughly cooked.
  14. Serve immediately, on its own or with your favourite pasta.
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