Veal Meatballs

Veal Meatballs

Total preparation and cooking time: 1 hour

1 pound ground veal
1 cup soft bread crumbs
1 egg, slightly beaten
1/4 cup finely chopped onion
2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed garlic
1/8 teaspoon freshly ground black pepper Grated Parmesan cheese

2 teaspoons vegetable oil
1/2 cup finely chopped onion
1/2 teaspoon crushed garlic
1 can (14-1/2 to 16 ounces) whole tomatoes, undrained
3 tablespoons tomato paste
1 teaspoon Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon freshly ground black pepper
1 tablespoon grated Parmesan cheese

  1. Prepare sauce. In 2-1/2-quart saucepan, heat oil over medium heat until hot.
    Add onion and garlic; cook and stir 2 minutes or until onion is crisp-tender.
    Add tomatoes, breaking up with spoon; stir in tomato paste, Italian seasoning, salt, sugar and pepper. Bring to a boil.
    Reduce heat; simmer, uncovered, 20 minutes or until thickened, stirring occasionally. Remove from heat; keep warm.

  2. Meanwhile heat oven to 350°.
    Combine ground veal, bread crumbs, egg, onion, parsley, salt, garlic and pepper, mixing lightly but thoroughly. (Mixture will be moist.) Shape into 12 meatballs; arrange in greased 15 x 10-inch jelly roll pan. Bake in 350° oven 20 minutes or until centers are no longer pink, turning once.

  3. Stir 1 tablespoon cheese into sauce.
    Arrange 3 meatballs on each of 4 individual plates; top with equal amounts of sauce.
    Sprinkle with cheese, as desired.

Makes 4 servings (serving size: 1/4 of recipe).

Cook's Tip:
Prepared spaghetti sauce may be substituted for sauce.

Nutrition information per serving: 386 calories; 37 g protein; 29 g carbohydrate;
13 g fat; 4 mg iron; 1,022 mg sodium; 208 mg cholesterol.

© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc

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