Tender veal meatballs with Parmesan, simmered in a homemade tomato sauce infused with garlic and herbs. Serve with pasta, blanched rapini, or bread.
FlorianShared by @florian
361 kcal
28 g
22 g
18 g
55% RI
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Lightly brown the garlic, bay leaf, and chili flakes in the oil over medium-high heat. Add the tomatoes and simmer for 30 minutes over low heat, then crush them roughly and season with salt and pepper.
30 minFinely chop the bread into crumbs, mix it with the milk, and let it soak for 5 minutes.
5 minAdd the veal, Parmesan, egg, garlic, parsley, salt, fennel, oregano, and chili flakes, then mix well with your hands.
Shape the meatballs using about 30 ml of the mixture for each one, with your hands lightly oiled.
Place the meatballs in the tomato sauce, cover, and cook for 10 minutes over medium-low heat, turning them several times.
10 minRemove the lid and continue cooking for 10 minutes, until the meatballs are cooked through.
10 minServe the meatballs with pasta, blanched rapini, or bread.
8% RI
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31% RI
17% RI
26% RI
4% RI
29% RI
84% RI
17/17 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
Quick pizza dough for 6 pizzas: a supple dough that’s fast to make with a short knead, then a rest to build strength. Ideal for baking right away or letting ferment a bit longer for more flavor. Serve topped (e.g., margherita).
