Tuscan Poplette of Veal (Meatballs)

Want create site? Find Free WordPress Themes and plugins.


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
Mozzarella cheese or parmesan cheese
Optional – can be served over spaghetti


– 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
– 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

Did you find apk for android? You can find new Free Android Games and apps.
Thanks! You've already liked this