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 Information
    • Nutritional analysis per serving (4 servings)

      796 calories; 64 grams fat; 13 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 6 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 28 grams protein; 106 milligrams cholesterol; 401 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. Combine the meat, bread crumbs, cheese, parsley, garlic and egg in a bowl, but do not overmix.
  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.
  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.
  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.

35 minutes

Dining and Cooking