Parmesan Rose Veal Meatballs Recipe

Author: Farmer Kelley

INGREDIENTS

For the meatballs

• 1 lb Howling Flats Farm Rose Veal Ground Beef

• 1/2 cup grated Parmesan cheese

• 1/2 cup fine breadcrumbs

• 1 egg

• 2 cloves garlic, minced

• 2 tbsp finely chopped parsley

• 1/4 cup milk

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp dried oregano

• 2 tbsp olive oil, for cooking

  
  

For the sauce

• 1 tbsp olive oil

• 3 cloves garlic, minced

• 1 small onion, finely chopped

• 1 tbsp tomato paste

• 1 can crushed tomatoes, about 14 to 15 oz

• 1/2 cup water or stock

• 1/2 tsp dried oregano

• 1/2 tsp dried basil or 1 tbsp chopped fresh basil

• Salt, to taste

• Black pepper, to taste

  
  

For serving

• Extra Parmesan, grated

• Fresh parsley or basil

• Pasta, crusty bread, or polenta

Instructions

1. In a large bowl, combine the rose veal, Parmesan, breadcrumbs, egg, garlic, parsley, milk, salt, black pepper, and oregano. Mix gently until just combined. Do not overmix.

   
   

2. Shape the mixture into meatballs, about 1 1/2 inches wide. Set them on a plate or tray.

   
   

3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the meatballs in batches for about 6 to 8 minutes, turning gently so they color on all sides. They do not need to be fully cooked through at this stage. Transfer them to a plate.

   
   

4. In the same pan, add 1 tablespoon olive oil if needed. Cook the onion over medium heat for 3 to 4 minutes until softened. Add the garlic and cook for 30 seconds.

   
   

5. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, water or stock, oregano, and basil. Season lightly with salt and black pepper.

   
   

6. Bring the sauce to a gentle simmer. Return the meatballs to the pan, cover partially, and simmer on low for 20 to 25 minutes until the meatballs are cooked through and tender.

   
   

7. Taste the sauce and adjust the seasoning if needed. Spoon over extra Parmesan and fresh parsley or basil before serving.

   
   

8. Serve warm with pasta, crusty bread, or soft polenta.