Ingredients
- 1 pound ground veal
- 1 cup soft bread crumbs
- 1 egg, slightly beaten
- 1/4 cup finely chopped onion
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon crushed garlic
- 1/8 teaspoon freshly ground black pepper
- grated Parmesan cheese
Sauce:
- 2 teaspoons extra virgin olive oil
- 1/2 cup finely chopped onion
- 1/2 teaspoon crushed garlic
- 1 can (14-1/2 to 16 ounces) whole tomatoes, undrained
- 3 tablespoons tomato paste
- 1 teaspoon Italian seasoning, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon grated Parmesan cheese
Instructions
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Prepare sauce. In 2-1/2 quart saucepan, heat oil over medium heat until hot. Add onion and garlic; cook and stir 2 minutes or until onion is crisp-tender. Add tomatoes, breaking up with spoon; stir in tomato paste, Italian seasoning, salt, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until thickened, stirring occasionally. Remove from heat; keep warm.
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Meanwhile, heat oven to 350°F. Combine ground veal, bread crumbs, egg, onion, parsley, salt, garlic and pepper, mixing lightly but thoroughly. (Mixture will be moist.) Shape into 12 meatballs; arrange in greased 15 x 10-inch jelly roll pan. Bake in 350°F oven 20 minutes or until centers are no longer pink, turning once.
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Stir 1 tablespoon cheese into sauce. Arrange 3 meatballs on each of 4 individual plates; top with equal amounts of sauce. Sprinkle with cheese, as desired.
