ITALIAN VEAL MEATBALLS

Italian Veal Meatballs image

Provided by Chef Gorete

Categories Veal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

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1 1/2 lbs ground veal
1/2 cup grated parmesan cheese
1 large egg, beaten
3 slices day old bread soaked in 1/2 cup milk
3 garlic cloves, finely minced
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon dried oregano leaves
1/4 cup fresh parsley, finely chopped
basil, tomato sauce Basil Tomato Sauce

Steps:

Prepare the Basil Tomato Sauce #447975 and have it cooking prior to preparing the meatballs.
In a large bowl, combine all of the meatball ingredients just until mixed, do not overwork the meat.
Using a small cookie scoop, scoop out the portions onto a tray, then roll the portions into even sized meatballs.
Have your tomato sauce simmering on the stove, then drop in the prepared meatballs. Cook the meatballs for 20 minutes without stirring, making sure they are covered with tomato sauce. After 20 minutes, gently move the meatballs around and continue to simmer for a further 20 minutes, or until they are fully cooked.