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