Veal Meatballs Recipe

Prepare the Meatball Mixture

In a large bowl, combine the ground veal, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until all ingredients are well incorporated.

Form the Meatballs

Using your hands, shape the mixture into meatballs, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.

Cook the Meatballs

In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches and cook until browned on all sides, about 6-8 minutes. Remove and set aside.

Sauté the Vegetables

In the same skillet used for the meatballs, add 2 tablespoons of olive oil. Sauté the chopped onion and minced garlic until the onion is translucent, about 5 minutes.

Add the Crushed Tomatoes

Pour in the crushed tomatoes, and season with salt, black pepper, and dried basil. Stir to combine.

Simmer the Sauce

Bring the sauce to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld.

Add Meatballs to Sauce

Carefully add the cooked meatballs back into the sauce. Let them simmer together for an additional 10 minutes.

Cook the Polenta

In a large saucepan, bring 800 ml of water to a boil. Add 1 teaspoon of salt, then gradually whisk in the polenta to prevent clumping.

Stir and Thicken

Reduce the heat to low and continue to stir the polenta for about 20-25 minutes until it thickens and pulls away from the sides of the pan.

Finish the Polenta

Stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning if necessary.