Tuscan Poplette of Veal (Meatballs)

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Ingredients

Meatballs
4-½ lbs ground veal
10 slices white bread, crust removed (I normally use wheat)
20 oz milk
12 oz parmesan cheese, grated
pinch of nutmeg
8 eggs
Tomato & Vegetable Sauce
3-4 garlic cloves, finely chopped
2-3 onions, brunoise cut
3 carrots, brunoise cut
3 celery sticks, brunoise cut
2 28 oz can of whole tomatoes, rough chop, keep liquid
1 qt chicken stock
Olive oil
Serving
Mozzarella cheese or parmesan cheese
Optional – can be served over spaghetti

Directions

Meatballs
– Soak bread slices with milk until completely absorbed
– Mix soaked bread slices with veal
– Add nutmeg, parmesan cheese and eggs
– adjust seasoning with salt/pepper
– work the mixture until it is fully mixed and smooth texture
– make medium size balls
Sauce
– In pot, saute onion, garlic, carrots and celery until golden in color
– Add tomatoes and slowly start to add chicken stock (you may not use it all, depends on consistency you are looking for)
– Adjust seasoning, salt/pepper, and bring to a boil
– Lower heat and cook for about 20-30 minutes
– Drop meatballs in the tomato sauce and Cook until the meatballs are ready
For serving you can plate over spaghetti or on their own. Sprinkle with mozzarella or parmesan

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