Italian Meatballs in Tomato Sauce

Ingredients

• 500 g ground veal
• 1 shallot (finely chopped)
• 2 stale rolls
• milk
• 1 egg
• 2 tbsp chopped parsley
• 0.5 tsp Salt
• freshly ground pepper
• clarified butter
• 1 kg ripe tomatoes
• 2 shallots
• 2 Garlic cloves
• 3 tbsp olive oil
• 1 tbsp Tomato Paste
• 2 sprigs thyme
• 1 bunch Basil
• Salt
• Pepper

Instructions

1. 1.

   Score the tomatoes, blanch in boiling water, let sit briefly, then peel. Dice flesh without seeds and stems.

2. 2.

   Peel and dice the shallots; crush the garlic cloves and sauté both in olive oil. Add tomato paste and cook for 3-4 minutes. Wash the herbs.

3. 3.

   Add the tomatoes and a sprig of thyme to the shallots, stirring occasionally, and simmer until thickened about 30 minutes.

4. 4.

   Season the sauce with finely chopped basil leaves, remaining thyme fronds, salt, and pepper.

5. 5.

   Sauté the shallot in hot clarified butter until translucent. Soak the stale roll in milk, squeeze out excess liquid, then combine with the shallots, egg, parsley, salt, and pepper; mix well. Shape small meatballs with damp hands and brown them all sides in hot clarified butter.

6. 6.

   Serve the Italian meatballs in tomato sauce.