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Ingredients
1 pound ground veal, or a combination of ground veal and ground pork
1 cup freshly grated bread crumbs
2 tablespoons grated pecorino cheese
2 tablespoons minced parsley
1 clove garlic, finely minced
1 egg
1 ½ to 2 cups extra-virgin olive oil
1 small white onion, peeled and sliced thinly
8 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste
1 tablespoon minced fresh herbs, like basil, mint or oregano, or a combination
Nutritional analysis per serving (4 servings)
28 grams carbs; 274 milligrams cholesterol; 1694 calories; 91 grams monosaturated fat; 14 grams polyunsaturated fat; 32 grams saturated fat; 145 grams fat; 1 gram trans fat; 4 grams fiber; 1449 milligrams sodium; 70 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the meat, bread crumbs, cheese, parsley, garlic and egg in a bowl, but do not overmix.
- Step 2
In a pan, heat all but two tablespoons of the oil to 370 degrees. Meanwhile, form the meat mixture into little balls, no more than about of an inch in diameter. When the oil is hot, fry a few at a time until they are brown on all sides and then drain them on paper towels.
- Step 3
In a saute pan, soften the onion in the remaining oil for 5 minutes. Add the tomatoes and use a fork to smash them, continuing to cook until the sauce is thick, about 7 minutes. Season with salt and pepper to taste.
- Step 4
Puree the sauce in a food processor. Return to the pan, add the meatballs and let them bubble gently over medium-low heat for 3 mintues. Just before serving, stir in the fresh herbs.
Private Notes