Description
The trusty old cocktail meatball needs an upgrade, and this luxurious version definitely fits the bill. Veal meatballs, gently baked, then coated in a luscious tomato sauce and topped with creme fraiche and herbs.
Ingredients
Units
Scale
Meatballs
- 1 lb ground veal
- 1 cup breadcrumbs
- 1 cup + 2 tbsp milk
- 1 large egg
- 2 tbsp, chopped parsley
- 1/2 tsp cracked pepper
- 1 clove chopped garlic
- 2 tbsp + 2 tsp extra virgin olive oil
- Salt to taste
Cherry Tomato Garlic Sauce
- 2.2 lbs cherry yellow tomatoes
- 2–3 cloves of garlic
- 1 tbsp + 1 tsp extra virgin olive oil
- salt to taste
Garnish
- basil sprouts
- 1/4 cup creme fraiche
Instructions
- Combine the milk and breadcrumbs. Place the breadcrumbs in a small bowl, pour in the milk, and stir to combine. The breadcrumbs will absorb the milk and become soggy. Remove the excess milk by squeezing the bread with your hands, then break up the bread into small pieces.
- Add meat, egg, parsley and the spices and using your hands combine everything.
- Then, form 2-3 small meatballs at a time.
- In a pan add some oil and let it heat up, then add the meatballs. Cook until golden on all sides.
- In another pan, sauté the garlic, add the chopped tomatoes, salt and cook on a high flame for 10 minutes. Blend and sieve the mixture
- Finally, in another pan, combine the cherry tomatoes sauce with the meatballs to complete the dish.
- Optional garnish: using a small spoon, scoop creme fraiche and top meatballs, place sprout on top.
- Prep Time: 30
- Cook Time: 30
- Category: Appetizer
- Method: Oven Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 310
- Fat: 21
- Carbohydrates: 13
- Protein: 16