Veal Recipe: Italian-Style Veal Meatballs

• 1 lb ground veal
• 1 cup soft bread crumbs
• 1 egg, slightly beaten
• 1/4 cup finely chopped onion
• 2 tbsp finely chopped fresh parsley
• 1/2 tsp salt
• 1/2 tsp crushed garlic
• 1/8 tsp freshly ground black pepper Grated Parmesan cheese

Sauce:

• 2 tsp vegetable oi
• 1/2 cup finely chopped onion
• 1/2 tsp crushed garlic
• 1 can (14-1/2 to 16 oz) whole tomatoes, undrained
• 3 tbsp tomato paste
• 1 tsp Italian seasoning, crushed
• 1/2 tsp salt
• 1/4 tsp sugar
• 1/8 tsp freshly ground black pepper
• 1 tbsp grated Parmesan cheese

Prepare sauce. In 2 ½ -quart saucepan, heat oil over medium heat until hot. Add onion and garlic; cook and stir 2 min or until onion is crisp-tender.

Add tomatoes, breaking up with spoon; stir in tomato paste, Italian seasoning, salt, sugar and pepper. Bring to a boil.

Reduce heat; simmer, uncovered, 20 min. or until thickened, stirring occasionally. Remove from heat; keep warm.

Meanwhile heat oven to 350°F.

Combine ground veal, bread crumbs, egg, onion, parsley, salt, garlic and pepper, mixing lightly but thoroughly. (Mixture will be moist.)

Shape into 12 meatballs; arrange in greased 15 x 10-inch jelly roll pan. Bake in 350°F oven 20 min. or until centers are no longer pink, turning once.

Stir 1 tbsp cheese into sauce. Arrange 3 meatballs on each of 4 individual plates;
top with equal amounts of sauce. Sprinkle with cheese, as desired.