“polpette” Veal Meatballs Recipe

Prepare the Meatballs

In a large bowl, combine ground veal, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until just combined.

Form the Meatballs

Shape the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Cook the Meatballs

Preheat the oven to 190°C (375°F). Bake the meatballs for 20-25 minutes or until cooked through and browned.

Cook the Sauce

In a saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and sauté for another minute.

Simmer the Sauce

Add crushed tomatoes, fresh basil, salt, and black pepper. Simmer for 15-20 minutes, stirring occasionally.

Combine

Once the meatballs are cooked, add them to the sauce and let simmer for an additional 5 minutes.

Prepare the Crostini

Preheat the oven to 200°C (400°F). Place baguette slices on a baking sheet, brush with olive oil, and toast in the oven for 5-7 minutes until golden.

Garlic Rub

Once toasted, rub each slice with the cut side of a garlic clove.

Serve

Serve the meatballs on a plate, topped with Pomodoro sauce, alongside crostini for dipping.