Description
Upscale cocktail meatballs! Veal meatballs baked, then simmered in a luscious tomato sauce, topped with creme fraiche and herbs.
Ingredients
Units
Scale
- 1 lbs (454 g) ground veal
- 1 cups (237 ml) breadcrumbs
- 1 cups (237 ml) + 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
- 2 lbs (907 g) cherry yellow tomatoes
- 2-3 cloves of garlic
- 1 tbsp + 1 tsp extra virgin olive oil
- basil sprouts
- 1/4 cups (59 ml) creme fraiche
Instructions
- Combine the milk and breadcrumbs in a small bowl, stirring until the breadcrumbs absorb the milk and become soggy. Squeeze out excess milk and break the bread into small pieces.
- Add meat, egg, parsley, and spices; combine with your hands.
- Form 2–3 small meatballs at a time.
- In a pan, add some oil and heat. Add the meatballs and cook until golden on all sides.
- In another pan, sauté garlic, add chopped tomatoes and salt. Cook on high heat for 10 minutes. Blend and sieve the mixture.
- In another pan, combine the cherry tomato sauce with the meatballs.
- Optional garnish: Top meatballs with a spoonful of crème fraîche and a sprout.
Notes
- For richer flavor, use a mix of ground veal and pork.
- To prevent the meatballs from becoming tough, avoid overmixing the meat.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 2-3 meatballs
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 3
- Protein: 25
- Cholesterol: 100