About the Recipe
The North Italian version of the classic!
Ingredients
1 lb ground veal
6 oz plain bread crumbs
6 oz parmesan cheese
2 oz shredded mozzarella cheese
1 large egg
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1/2 c chopped flat leaf parsley
1 small clove garlic, minced
1 medium onion, chopped
2 Tbsp olive oil
1 tsp Italian seasoning
Fresh basil leaves
1 jar of your favorite marinara sauce
Preparation
Saute onion and garlic in olive oil over medium-low heat only until translucent (do not brown). Toss in red pepper flakes. Remove from heat and allow to cool to room temperature. In a large pot, heat marinara sauce to simmering. Keep covered over a low heat. In a large bowl, combine bread crumbs, parmesan, mozzarella, salt, pepper, Italian seasoning, egg, and parsley. Mix well. Add cooled onion mixture and combine. Now, gently mix in ground veal. Do not mash mixture together tight. Mixture should be carefully combined but not compacted. Gently roll golf ball sized meatballs from your mixture, again, don't compact the meat to tightly together. Roll just until it comes together and stop. Place each meatball onto a plate until you've completed the entire amount. Now carefully add the raw meatballs into the simmering sauce, trying to keep them in one layer if at all possible. At most, try not to have more than two layers or else they may stick. Replace cover and allowed to simmer over medium low heat for 45 minutes. Tear in some fresh basil and serve.