How to Cook Veal Meatballs With Bloody Mary Sauce

Serves: 4

Preparation time: 30 mins

Cooking time: 1 hour 30 mins

Ingredients needed to make Veal Meatballs With Bloody Mary Sauce:

For the meatballs:

• 1 lb rose veal, minced
• 2 eggs, beaten
• 7 oz breadcrumbs
• 4 ½ fl oz whole milk
• 2 ½ oz Parmesan cheese, finely grated
• 1 tbsp olive oil
• 1 garlic clove, smashed

For the sauce:

• 2 canned (14 oz each) chopped tomatoes, drained
• 1 ½ oz tomato puree
• 1 tbsp horseradish cream
• 2 oz vodka
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 celery stalk, finely chopped
• 3 ½ fl oz chicken broth
• Salt and freshly ground black pepper to taste

Cooking instructions for Veal Meatballs With Bloody Mary Sauce:

• To make the meatballs, whisk the eggs along with milk until they blend into a uniform, pale mixture.
• Add the minced meat, garlic as well as cheese into the whisked egg and work them together until they blend properly.
• Knead in rest of the meatball ingredients and blend them into a uniform meat mixture.
• Pinch out small portions of the meat mixture and roll them into small balls; you should be able to make 20 meatballs out of the entire meat mixture.
• Arrange them, side by side, on a shallow tray and set aside, covered for about 20 minutes.
• In the meantime, to cook the sauce, drizzle olive oil in a large skillet and wait until it turns hot but doesn’t smoke.
• Throw in the chopped onions and sauté gently, along with garlic as well as celery, until they soften and turn translucent.
• Add a splash of vodka and stir them well together to mix well.
• Pour in the tomato puree and continue to simmer for 3-4 minutes, stirring often, before sprinkling the salt and black pepper to season.
• Empty the can of chopped tomatoes into the above mixture, followed by the stock and give it a nice stir to mix well.
• Bring the mixture to a boil and reduce it immediately to a simmer over slow flame.
• Continue to simmer for an hour, stirring at times, and then pour it into a blender.
• Pulse them into a smooth sauce and strain it through a fine mesh sieve into a bowl.
• To cook the meatballs, heat a tbsp of olive oil a skillet and shallow fry the meatballs, in batches, for about 8 minutes over moderate heat.
• Once they turn golden, pour the sauce into skillet and whisk in the horseradish.
• Cook further for about 5 minutes or until heated through and spoon it onto a bed of spaghetti on each serving dish.
• Sprinkle grated Parmesan on top and serve right away.

Image credit: Wikimedia Commons

Last Updated on February 8, 2013 by