Veal Meatballs
Serves: 4
Cost: Affordable
Difficulty: Easy
Prep Time: 10-15 minutes
Cook Time: 15-20 minutes
INGREDIENTS
1 cup (250 ml) of Whole milk
50 g of Breadcrumbs
300 g of Minced veal
1 Egg
2 Tablespoons of grated pecorino romano
2 Minced garlic cloves
3 – 4 Sprigs of parsley
3 – 4 Basil leaves
1 Cup (250 ml) of water
4 Potatoes
1 Carrot
1 Cup (250 ml) of Tomato pulp
50 g of Fresh or Frozen peas
Salt and pepper
PREPARATION
Soak the breadcrumbs in milk, then strain them and put them in a large bowl. Add the meat, egg, grated cheese, garlic, parsley and lightly diced basil. Season with salt and pepper and then mix with a fork.
Get your hands wet and prepare the meatballs.
Pour the container of water into the open pot. Add the peeled and diced potatoes, the peeled and sliced carrots, the tomato pulp and a little bit of salt. Heat everything over medium heat without a lid. Add the meatballs and peas, then put on the lid and cook for 11 minutes from the moment it starts to sizzle.
Remove the pot from the heat, let the steam gradually come out, then open the pot and reduce the sauce a little if necessary. Season with a little bit of olive oil and season with salt and pepper before serving.
