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minced veal meatballs

How to Cook Veal Mince Meatballs with Parmesan & Basil

  • 20 mins
  • 30 mins
  • medium
  • 4
jeff baker
Recipe by
Jeff Baker

Ingredients

  • 1 x 450 g Farmison & Co Minced Veal
  • 50 g finely grated parmesan plus a little extra to finish
  • 50 g soft white breadcrumbs
  • 1 whole egg
  • 10 g butter
  • 2 x onions finely diced & softened in a little butter for 5 minutes
  • 2 x cloves garlic crushed
  • 1 x lemon zest finely grated
  • 1 x bunch basil leaves only
  • Salt & ground black pepper to taste
  • 1 x 400g Italian chopped tomatoes
  • Pinch of sugar
  • 1 x tsp. sherry vinegar
  • Few thyme leaves
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Method

  1. Pre heat the oven to 215ºc
  2. For the sauce take half of the softened onion mix and place in a saucepan
  3. Add the tomatoes, thyme, sugar and vinegar & reduce over a medium heat for 7 to 8 minutes until you get a rich tomato sauce
  4. Season to taste with sea salt & ground black pepper
  5. Note - The sauce can be made in advance & kept chilled
  6. Meanwhile, mix all the remaining ingredients to a soft ball
  7. Once combined roll into 24 small meatballs

To Cook

  1. Place sauce onto a deep baking tray or casserole
  2. Sit the meatballs on top of the sauce
  3. Bake for 25 minutes on 215ºc until the meatballs are thoroughly cooked
  4. Finish with a little extra Parmesan & freshly cooked tagliatelle

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