Ingredients
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1¼ lb (625 g) Ground Veal
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1/3 cup (80 ml) dried Bread Crumbs
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2 Tbsp (30 ml) Milk
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1 large Egg
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1–2 Garlic
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1 tsp (5 ml) Salt
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½ tsp (2 ml) freshly ground Black Pepper
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one 28 oz (796 ml) can diced Tomato
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one 14 oz (398 ml) can crushed Tomato
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½ cup (125 ml) red wine
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½ tsp (2 ml) Sugar
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pinch crushed Red Pepper Flakes
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¼ cup (60 ml) chopped fresh Basil
Directions
The milk helps to give these meatballs a more delicate texture, and the basil adds a lively, fresh flavor and wonderful green color. Serve the meatballs on cooked pasta, such as spaghetti or rigatoni.
Steps
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1
Done
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the veal, breadcrumbs, milk, egg, garlic, salt and pepper in a bowl and mix to combine. Moisten your hands with cold water. Roll the meat mixture into 1½ inch (4 cm) balls and set on the prepared baking sheet. Roast for 20 minutes, or until cooked through. |
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2
Done
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Place the diced tomatoes, crushed tomatoes, wine or stock, sugar and chili flakes in your slow cooker and stir to combine. Drain off any fat from the meatballs and add them to the sauce. Cover and cook on the low setting for 6 to 8 hours, or until the meatballs are tender. Gently stir the fresh basil into the meatballs and serve. |
