Ingredients
Tomato Sauce:
- 2 tablespoons olive oil
- 1 onion, diced
- 1 teaspoon garlic, mashed
- 2 cups plum tomato, canned
- 1/4 cup tomato purée
- 3 basil leaves
- 1 bay leaf
- 1-1/2 teaspoons flat-leaf parsley, chopped
- salt to taste
- ground black pepper to taste
Meatball Mixture:
- 10 ounces veal, ground
- 10 ounces mushrooms, chopped fine
- 3 ounces bread crumbs
- 3 ounces milk
- 2 eggs
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 3 tablespoons parsley, chopped
Instructions
Tomato Sauce:
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In a medium-sized saucepan, sauté the onions and garlic in oil over medium heat.
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Add the plum tomato, tomato purée, herbs, salt and pepper. Simmer for 20 to 30 minutes.
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Remove and discard the bay leaf; transfer the mixture to a food processor and coarsely blend.
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Set aside and keep warm.
Meatballs:
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Pre-heat the oven to 350°F.
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In a medium-sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, eggs, garlic powder, onion powder, salt, black pepper and chopped parsley.
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Form the meat mixture into 1-1/2 ounce meatballs. Place the meatballs onto a sheet pan that has been lightly coated with oil.
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Place the sheet pan in the oven for 30 minutes or until the meatballs have browned and reached an internal temperature of 165°F.
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Add the cooked meatballs to the tomato sauce and braise them for 45-60 minutes. Serve with your favorite pasta.
