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Veal Balls With Fresh Tomato Sauce

chef.alexande's picture
Ingredients
For veal bone
  Veal 2 Pound, minced
  Onion 2 Ounce, skinned and finely chopped
  Fresh white breadcrumbs 2 Ounce
  Eggs 2 , beaten
  Wine vinegar 1 Tablespoon
  Finely chopped parsley 2 Tablespoon
  Chopped mint 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon (Leveled)
  Garlic 2 Clove (10 gm), skinned and crushed
  Boiling water 2 Tablespoon
  Flour 2 Tablespoon (For Coating)
  Lard 2 Cup (32 tbs) (For Deep Frying)
For tomato sauce
  Onion 6 Ounce, skinned and sliced
  Olive oil 2 Tablespoon
  Ripe tomatoes 1 Pound, skinned and chopped
  Sugar 1 Teaspoon (Leveled)
  Ground cinnamon 1⁄4 Teaspoon (Leveled)
  Stock/Water 1⁄2 Pint
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat the lard or oil in a frying pan, 5 minutes before cooking.

MAKING
2) Take a large mixing bowl and combine, veal, onion, breadcrumbs, beaten eggs, olive oil, wine vinegar, parsley, mint, oregano, garlic, skinned and crushed, boiling water, salt, and pepper.
3) Mix well and make walnut sized balls from it.
4) Now, put the balls, over a floured baking sheet, and twist and turn the sheet gently to coat the balls with the flour.
5) Put the balls in hot oil and deep fry them for about 4-5 minutes. Turn the balls occasionally to brown them evenly all around.
6) Place the fried balls on kitchen towels and drain. Allow to cool at room temperature.
7) To make sauce, take a pan and saute onions in oil, until tender.
8) Now add ripe tomatoes, sugar, ground cinnamon, stock or water, salt and, pepper. Simmer all ingredients until tomatoes are soft and done.
9) Put the sauce in a blender and puree. Alternatively sieve the sauce and allow it to cool.

SERVING
10) Serve warm with tomato sauce poured over meatballs.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Shallow Frying
Ingredient: 
Veal
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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