Meatballs with Jardinière Sauce

Servings:
6
Prep Time:
40 mins.
Cook Time:
Varies by method

Ingredients

Meatballs

 

1 1/2 pounds ground veal

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon Italian herb mix

½ teaspoon crushed chili pepper

1 egg, beaten

 

 

Jardinière Sauce

 

2 cans (28 ounces each) diced Italian tomatoes

1 can (28 ounces) crushed tomatoes

1 onion, diced

2 carrots, diced

1 sweet pepper, cut into strips

1 celery stalk, diced

2 garlic cloves, crushed

8 ounces mushrooms, sliced

1 bay leaf

1 tablespoon Italian herb mix

1 teaspoon dried basil

½ teaspoon crushed chili pepper or 1 teaspoon for stronger sauce or 2 teaspoons for spicy sauce

¼ cup dry white wine

½ cup olive oil (as needed)

Preparation

1. Mix the ground veal and the salt and work together gently with your hands. Add remaining ingredients and mix well. Let stand a few minutes in the refrigerator.

Slow Cooker/Crockpot

  1. Preheat the oven to 350°F.
  2. Shape the ground veal into meatballs of about 1.5” in diameter.
  3. Place them on a cookie sheet and brush with olive oil.
  4. Cook in oven for about 10 to 15 minutes or until the meatballs are nicely browned. Remove from oven and set aside.
  5. Put all ingredients for the jardinière sauce, except the white wine, in the slow cooker, starting with the tomatoes.
  6. Mix all ingredients well and set at high temperature.
  7. Carefully add the meatballs to the sauce.
  8. Cook at high temperature for 8 to 10 hours.
  9. Add the white wine and simmer, uncovered, for about 15 to 20 minutes to let the alcohol evaporate.

Oven

  1. Preheat the oven to 350°F.
  2. Shape the ground veal into meatballs of about 1.5” in diameter.
  3. Place them on a cookie sheet and brush with olive oil.
  4. Cook in oven for about 10 to 15 minutes or until the meatballs are nicely browned. Remove from oven and set aside.
  5. Reduce the oven temperature to 225°F.
  6. In an ovenproof pan, ideally enameled cast iron, brown the vegetables in the olive oil and then add the other ingredients for the jardinière sauce, except the white wine.
  7. Bring to a boil, stirring constantly.
  8. Add the meatballs, being careful not to break them.
  9. Cover and bake in oven for 4 to 6 hours.
  10. Add the white wine and simmer, uncovered, for about 15 to 20 minutes to let the alcohol evaporate.
Photo & Recipe: MilkFedVeal.com

Categories: Ground Veal, Veal