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Rose Veal Meatballs with Yellow Tomato Butter Recipe

Rose Veal Meatballs with Yellow Tomato Butter Recipe
Rose Veal Meatballs with Yellow Tomato Butter Recipe


Instructions

Step 1

Position a rack in the center of the oven and preheat to 400°F. Line a large rimmed baking sheet with parchment paper and set aside. 

Step 2

Make the tomato butter: In a medium pot over medium heat, bring the crushed tomatoes to a gentle simmer and cook, stirring occasionally, until thickened to a jammy consistency, 25–30 minutes. 

Step 3

Turn the heat down to low, then, a few tablespoons at a time, stir in the butter, allowing it to melt after each addition. Remove from the heat and set aside. 

Step 4

Make the meatballs: To a large bowl, add the veal, eggs, parmesan, breadcrumbs, parsley, garlic, salt, and white pepper. Mix by hand until just combined, then form the mixture into approximately 36 one-inch (½-ounce) balls. Arrange the meatballs on the baking sheet, transfer to the oven, and bake until cooked through and the outsides are crispy, 10–12 minutes. 

Step 5

Rewarm the tomato butter gently over low heat. Spoon into wide bowls (over spaghetti, if desired), top with meatballs, garnish with parmesan and a few torn basil leaves, and serve hot.

Written by bourbiza mohamed

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