veal meatballs

polpette di vitello

6 servings




Remove the bread from the milk, and squeeze out the excess liquid. Mix with the ground meat, salt and pepper, and prepare 24 round meatballs, handling the mixture as little as possible. Once the meatballs are formed, push an olive and a cube of scamorza cheese into the center of each ball with your thumb. Dredge in flour, and brown on all sides in hot butter and oil. 

Meanwhile, in another skillet, sauté diced celery, carrot and onion over medium-high heat with a little olive oil. As soon as the meatballs are nicely browned, transfer them to the skillet with the vegetables, and allow the flavors to mingle. Add the puréed tomato, cover and cook for 30 minutes. Adjust seasonings. Serve hot.