Polpette Recipe
Boulettes de veau et parmesan, sauce tomate, basilic frais et huile d’olive
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Ingredients
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Meatballs
Tomato Sauce
Method
Preparing the Meatballs
- 1
Mixing Ingredients
In a large bowl, combine the ground veal, grated Parmesan cheese, breadcrumbs, egg, minced garlic, salt, black pepper, and chopped fresh basil. Mix until well combined.
- 2
Forming Meatballs
Shape the mixture into small balls, about the size of a golf ball.
- 3
Cooking Meatballs
In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove from skillet and set aside.
Making the Tomato Sauce
- 4
- 5
Adding Tomatoes
Add the canned crushed tomatoes, fresh basil leaves, salt, black pepper, and sugar. Stir to combine.
- 6
Simmering Sauce
Bring the sauce to a simmer and cook for about 10 minutes.
- 7
Combining Meatballs and Sauce
Return the meatballs to the skillet, cover with sauce, and simmer for an additional 15 minutes.