I had a craving and did not want to stick with standard beef and pork.
Simple enough and great in a sandwich, veal meatballs freeze well or are an easy prep for an evening meal.
1 lb ground veal
2 tablespoons demi glaze or steak sauce
2 tablespoons chopped yellow onion
1 tablespoon Dijon or whole grain mustard
1/2 cup plain bread crumbs
1 egg, beaten
1/2 tsp salt
1/2 tsp ground black pepper
2 tablespoons high heat olive oil
3 ounces red wine
1/2 pack POMI crushed tomato
1/2 can tomato paste
3 cloves garlic
2 sprigs of basil, leaves cut juliene
salt & pepper to taste
Set your oven to 375˚ Convection or 400˚ Bake.
Combine all of the meatball ingredients, minus the oil.
Roll into golf ball size meatballs and place on wax paper lined pan into freezer for 10 minutes.
Use a saute or skillet (that can be placed into oven). Heat pan over a medium to high heat. After 1 minute add the 2 tbls high heat olive oil. Turn pan to coat and carefully place meat balls into pan.
After 2 minutes they begin to turn grey around the base. Use a spatula to turn them as some may stick to bottom of pan.
Continue to turn them after a few minutes, then place pan into oven.
After 5 minutes, add the garlic & wine to pan. Wait a few minutes then add basil, crushed tomato and paste. Stir and let it continue to cook to reduce (about 8-10 minutes).
Remove pan from oven and season with salt and pepper.
Serve with pasta, rice, as an appetizer or in a bun with some cheese.
I couldn’t resist toasting the bun and melting cheese under the broiler.