Put an umami spin on a classic Italian recipe with these Veal and Mushroom Meatballs. This savory combo pairs perfectly with your favorite pasta, garlic bread, and of course, your favorite red wine. Mangia!
Nutritional Information Per Serving
277
Calories
17g
Protein
10g
Fat
3g
Saturated Fat
1356mg
Sodium
29g
Carbohydrates
102mg
Cholesterol
6g
Fiber
Prep Time:
20 minutes
Cook Time:
1-1/2 hours
Total Time:
1 hour 50 minutes
Serves:
4-6
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.
