Saturday, July 20 2024

Veal Meatballs with sauce are one of the most classic recipes, much loved by everyone, but especially by the little ones.

There are so many ways to prepare meatballs–every mom secretly guards her recipe, but today I want to show you how my mom makes them!

Round, tasty and juicy our meatballs are browned and then cooked in the sauce, this way they will not fall apart and will keep their shape intact .





Makes about 25 meatballs


  • 8 oz of ground veal
  • 1 oz of breadcrumbs (or stale bread)
  • 1/4 cup of Parmigiano Reggiano cheese
  • 1 egg
  • chopped parsley to taste
  • 1 clove of garlic
  • salt and pepper to taste
  • extra virgin olive oil to taste

For the sauce:

  • 2 cups of tomato puree
  • 1/4 cup of water
  • 1 tsp of salt





To prepare the meatballs with sauce, start with the dough: cut the breadcrumbs into pieces and pour them into a blender fitted with blades.

Grind everything until the crumbs are reduced to crumbs.

In a bowl place the ground meat.

Add the salt, pepper, chopped parsley and garlic that we sliced finely earlier.

Finally add the grated Parmigiano Reggiano cheese and the breadcrumbs that you chopped previously.

Pour in the egg and start kneading gently with your hands.

Adjust the salt and pepper and then continue kneading until the mixture is smooth.

With the resulting dough go to form balls weighing 0.70-1 inches each, taking a small piece of the dough and mixing it with both hands: with my doses you should get 25 patties.

As soon as all the patties are ready, heat the oil in a nonstick pan and, when the oil is hot, lay the patties in it, letting them cook on both sides for a couple of minutes.

Pour in the tomato pulp.

Also pour in the water, season with salt and pepper, and continue cooking by lowering the heat for 15 to 20 minutes.

Once ready, you can flavor with dried oregano if you like and enjoy your meatballs in sauce while still steaming hot


You can store the meatballs with sauce in the refrigerator covered with plastic wrap for 2-3 days.

You can also freeze them either cooked or raw: in this case, however, it is very important that the ingredients are very fresh and not thawed.



Another tasty variation?

Try frying the meatballs in a pan and then dipping them in tomato sauce cooked separately: a real delicacy!

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