Meatballs in Tomato Sauce

We all have those days when we're craving spaghetti and meatballs...

 

Come on, don't lie...you know you do.

 

This recipe is a take on the traditional beef meatballs and pasta.

 

This recipe uses ground veal instead of beef and I used vegetable penne for my starch.

 

Make sure you chop the onion super small for the meatballs.

 

Really let the tomatoes soak in the hot, hot water and then soak in the ice water, it will make a difference in how easy or difficult peeling the tomatoes is.

 

And if you have them on hand, use fresh herbs...they always taste better.

 

 

 

 

1 lb. ground veal

1 onion, very finely chopped

4 cloves garlic, grated

1 egg white, lightly beaten

1 cup fresh white breadcrumbs

1/2 cup finely chopped fresh parsley

3 Tbs. finely chopped fresh oregano

cooking oil spray

3 lbs. ripe tomatoes

2 onions, finely sliced

1/2 cup tomato paste

1/2 tsp. sugar

11 oz. penne

 

 

 

 

Combine the ground veal, onion, half of the garlic, egg white, breadcrumbs, 2/3 of the parsley and 1 Tbs. oregano in a large bowl.

 

 

Season and mix well with your hands.

 

Shape into 36 small balls.

 

 

Spray a large frying pan with oil.

 

Cook a third of the meatballs over high heat for 4-5 minutes, or until browned, turning constantly to prevent the meatballs from sticking.

 

 

Remove from the pan and repeat with the remaining meatballs.

 

 

Score a cross in the base of each tomato and place in a heatproof bowl, cover with boiling water.

 

 

 

Leave for 1 minute, or until the skins start to come away.

 

 

Drain, plunge into a bowl of iced water, then peel away the skin and roughly chop the flesh.

 

 

 

Lightly spray the base of a large, deep saucepan.

 

Add the sliced onion and remaining garlic and cook over low heat for 2-3 minutes, stirring constantly.

 

 

Add 2 Tbs. water, cover and cook gently for 5 minutes to soften the onion.

 

Stir in the tomatoes and tomato paste.

 

 

 

Cover and simmer for 10 minutes, uncover and simmer gently for 40 minutes.

 

 

Add the meatballs, cover and simmer for another 15-20 minutes, or until the meatballs are just cooked.

 

 

Add the sugar, remaining parsley and oregano and season well.

 

 

Cook the penne in a large pot of boiling, salted water until al dente, drain.

 

 

 

 Serve with the meatballs.