- List Of Ingredients
- 1kg minced veal
- 150g fresh white breadcrumbs
- 100g freshly grated Parmesan cheese
- 50g pine nuts, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 large egg, beaten
- Juice and grated zest of 1 unwaxed lemon
- 4 tablespoons olive oil
- 180ml dry white wine
- 2 tablespoons tomato purée
- 500ml hot beef stock
- 4 bay leaves
- Salt and freshly ground black pepper
1. Place the veal, breadcrumbs, Parmesan, pine nuts, parsley, egg and lemon zest and juice in a large bowl. Season with salt and pepper. Mix well with your hands until everything is thoroughly combined.
2. Using dampened hands, take small amounts of the veal mixture and roll into 5cm balls (about the size of a golf ball). It should make about 30 meatballs.
3. Heat the oil in a large flameproof casserole over a high heat. Add the meatballs and fry for about 5 minutes or until browned on all sides, turning carefully. You may need to do this in batches. Remove and drain on kitchen paper
4. Increase the heat to high and pour the wine into the casserole. Bring to the boil and let it bubble for 2 minutes, scraping up any crispy bits from the bottom of the pan.
5. Stir in the tomato purée and return the browned meatballs to the casserole. Add the stock and bay leaves and bring to a simmer. Cover and simmer for a further 15 minutes. Serve immediately