Ingredients
700 g (1 1/2 lb) ground veal
1 onion finely chopped
3 garlic cloves finely chopped
3 slices of white bread with crusts removed
125 ml (1/2 cup) milk (2% fat)
20 ml (4 teaspoons) fresh mint finely chopped
1 g (1 pinch) salt
1 g (1 pinch) pepper
Tomato sauce
30 ml (2 tablespoons) olive oil
1 small onion chopped
2 garlic cloves chopped
796 ml (28 oz) 1 can of crushed tomatoes
5 ml (1 teaspoon) sugar
30 ml (2 tablespoons) fresh basil chopped
30 ml (2 tablespoons) fresh mint chopped
Preparation
Mix ground veal well with finely chopped onion and minced garlic.
Soak bread slices in milk and add to mixture.
Season with salt and pepper, add finely chopped fresh mint.
Shape into 12 meat balls.
Sauce
Using a large pan, sautée the onion and garlic in the olive oil for 5 or 7 minutes.
Add the crushed tomatoes, sugar, basil and mint, salt and pepper.
Bring to a boil and simmer; add uncooked veal meat balls.
Cook covered, about 2 hours.
Stir occasionally.
