Parmesan veal meatball sauce with herbs | IGA Recipes

Parmesan veal meatball sauce with herbs

sauce

Preparation time 30 minutes

Total time: 1 hour

Ingredients

Meatballs

454 g (1 lb.) ground veal
1 egg
60 mL (¼ cup) bread crumbs
5 mL (1 tsp.) paprika
5 mL (1 tsp.) oregano
1 mL (¼ tsp.) cayenne pepper
175 mL (¾ cup) shaved Parmesan (about 90 g)
To taste, salt and pepper
15 mL (1 tbsp.) olive oil
60 mL (¼ cup) dry white wine

Sauce

1 Vidalia onion, chopped
4 garlic cloves, finely chopped
15 mL (1 tbsp.) olive oil
250 mL (1 cup) dry white wine
60 mL (¼ cup) fresh sage
1 kg (2¼ lb.) field tomatoes diced
1 can (156 mL) tomato paste
250 mL (1 cup) tomato sauce
80 mL (⅓ cup) fresh basil
80 mL (⅓ cup) fresh parsley
To taste, salt and pepper

Directions

Meatballs

Mix together the veal, egg, breadcrumbs, spices, and Parmesan in a bowl. Season to taste.
Shape the mixture into meatballs, about 2.5 cm (1 in.) in diameter. Makes approximately 20 to 25 meatballs.
Heat the oil in a skillet over medium-high heat and brown the meatballs for about 6 minutes, turning a few times so the entire surface is evenly cooked.
Add the white wine and simmer over medium heat for about 10 minutes.

Sauce

Sauté the onion and garlic in the olive oil in a large saucepan.
Add the wine, sage, tomatoes, tomato paste, and tomato sauce. Mix well and simmer 10 minutes.
Add in the meatballs and simmer 25 more minutes over medium-low heat. Add the basil and parsley during the last five minutes of cooking. Season to taste.

Serve over fresh cheese- or vegetable-stuffed pasta.

Chef's tip: To save time, replace the fresh tomatoes with 625 mL (2½ cups) of canned diced tomatoes.