Veal & Sausage Meatballs ___

Veal & Sausage Meatballs

Ingredients

For the meatballs:

  • 1 cup plain breadcrumbs
  • 0.33 cup whole milk
  • 0.5 pound sweet or hot Italian sausage
  • 0.5 pound ground veal
  • 0.25 cup fresh basil, minced
  • 4 cloves garlic, minced
  • 1 large egg
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 cup grated Parmigiano Reggiano cheese
  • olive oil for frying

For the sauce:

  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, sliced
  • 1 24oz jar Passata or 1-28oz can Tomato purée
  • 1 teaspoon salt
  • 4 basil leaves, torn

Directions

Get the ingredients needed for this recipe HERE

Yield: about 20 meatballs

To make the meatballs:

  1. In a small bowl, stir together  the breadcrumbs and milk and set aside for 5 minutes.
  2. In another large mixing bowl, combine the remaining ingredients along with the breadcrumbs soaked in milk.
  3. Mix with your hands until combined and shape into about 20 meatballs the size of a rounded tablespoon.
  4. Transfer to plates and refrigerate for 15 minutes before frying.
  5. Put a large saute pan over a medium high flame and heat the oil. Add the meatballs to the pan and cook until browned on all sides, about 7-8 minutes. Transfer to a plate and set aside.  

To make the sauce:

  1. Put a large sauté pan with a lid over a medium flame and heat the oil. add the garlic and saute until golden, about 1 minute.
  2. Add the pureed tomatoes. Fill the van or jar 1/4 of the way with water.
  3. Slosh it around and add the water to the pan as well.
  4. Add the salt and basil. Cook for 5 minutes.
  5. Add the meatballs to the pan. Lower the heat to a simmer and cover.
  6. Cook for 15-20 minutes while stirring occasionally with a wooden spoon.
  7. Serve with a dollop of fresh ricotta or with pasta.