This recipe came from a Christmas present, “The Meatball Shop Cookbook”. Thank you, Mom and Dad!! There’s a casual restaurant in NYC called The Meatball Shop. We’ve been there. And we loved it. However, it is so crowded these days that it’s nearing impossible to get a table. So, the owners of the restaurant released a book of all their recipes! It has meatballs, sauces, sides, salads, and their dessert ice cream sandwiches. Awesome!
This is the first thing I’ve made from this book. We were impressed, especially with the tomato sauce. That was really tight; it tasted like exactly what tomato sauce is supposed to taste like. The meatballs were great as well. I think in hindsight, I used too much carrot. So I advise using a small to medium sized carrot and not one of those huge ones like I did. I apologize for the less than stellar picture, this is the best I could get. Overall, I highly recommend! Enjoy!
3 tbs olive oil
1 medium onion, finely diced
2 lbs. ground veal
3 large eggs
2/3 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 small to medium carrot, finely diced or grated
1 celery stalk, finely diced
1/4 cup chopped fresh parsley
1 tbs chopped fresh oregano
Pinch of salt and black pepper
Preheat oven to 450 F. Drizzle 2 tbs olive oil into a 9×13 inch baking sheet, using your hand to evenly coat the entire surface. Set aside.
Heat the remaining tbs olive oil in a large skillet over high heat. Add onions and salt. Cook, stirring frequently, until they are translucent. Remove with a slotted spoon into a large bowl and let cool.
Once they are cooled somewhat (so they are comfortable to touch with your fingers), add the veal, eggs, breadcrumbs, Parmesan, carrots, celery, parsley, oregano, and pepper. Use your hands to mix thoroughly, but be wary of overmixing.
Roll the mixture into round, golf-ball-sized meatballs. Place each ball in the prepared baking dish. They will touch each other, and that’s fine.
Roast for 20 minutes, or until cooked through. Allow to cool 5 minutes, then serve with the tomato sauce.
CLASSIC TOMATO SAUCE:
1/4 cup olive oil
1 medium onion, diced
1 bay leaf
1/2 tsp dried oregano
2 garlic cloves, chopped
2 tsp salt
Black pepper to taste
2 tbs tomato paste
2 (28 oz.) cans whole plum tomatoes with their liquid
Heat the olive oil in a large pot over medium heat. Add onions, bay leaf, oregano, garlic, salt and pepper, and saute, stirring often, until onions are translucent.
Add tomato paste and continue cooking for 5 minutes. Add the tomatoes; mash them up with your potato masher. Stir until the sauce begins to boil. Lower the heat and simmer 1 hour, stirring occasionally to prevent scorching at the bottom. Remove the bay leaf before serving.