Veal meatballs with Mutti Polpa and Cherry Tomatoes, served with creamy Parmesan polenta and crispy sage for a comforting Italian-inspired dish.
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You should also try out our Italian meatballs in tomato sauce and spicy meatballs in tomato sauce recipes
1
Mix bread crumbs, milk and egg and let it sit for 10 min
2
Add the mince and season with salt, pepper and garlic
3
Shape the mixture into 8 big meatballs and put them aside
4
Finely chop the onion and garlic and fry in some olive oil in a skillet
5
Add the tomatoes and let it simmer for 1 hour
6
Season with salt and pepper
7
Fry the meatballs all over in a frying pan, then gently put them into the simmering tomato sauce, and cook them until done, roughly 10 min
8
Make the polenta according the packaging instructions
9
Add the butter and Parmesan in the end
10
Carefully deep fry the sage leaves in pre-heated 350°F (180°C) oil
11
Let them drain on a piece of paper and season with salt
12
Arrange the polenta on a plate, and top with meatballs and sauce
13
Add sage leaves for decoration and finish with some freshly ground pepper
These veal meatballs in tomato sauce combine tender, juicy meatballs with Mutti Polpa Finely Chopped Tomatoes and Mutti Cherry Tomatoes. Slowly simmered with onion and garlic, the two Mutti products create a rich base in which the browned meatballs finish cooking. Served over creamy Parmesan polenta and topped with crispy sage, this comforting dish brings together soft, creamy and crunchy textures.
For tender homemade veal meatballs, let the breadcrumbs soak in the milk and egg before adding the meat, and avoid overworking the mixture when shaping. Give the Mutti Polpa Finely Chopped Tomatoes and Mutti Cherry Tomatoes time to simmer before adding the browned meatballs, allowing the flavors to develop. Prepare the polenta just before serving and stir in butter and Parmesan for extra creaminess. Finish the veal meatballs with polenta with fried sage and freshly ground pepper for an aromatic, crispy touch.
