Meatballs

🥘 Ingredients

• garlic 3 cloves
• olive oil 2 tbsp
• bay leaf 1
• red pepper flakes ¼ tsp
• whole plum tomatoes 1 can
• salt to taste
• ground black pepper to taste
• white sandwich bread slices 2
• milk ¼ cup
• ground veal 1 lb
• freshly grated Parmesan cheese 1 ½ cups
• egg 1
• garlic 1 clove
• chopped flat-leaf parsley ¼ cup
• salt ½ tsp
• ground fennel ½ tsp
• dried oregano ¼ tsp
• red pepper flakes ¼ tsp

1. 1

   In a large non-stick skillet over medium-high heat, lightly brown the garlic in olive oil with the bay leaf and red pepper flakes . Add the whole plum tomatoes and simmer for 30 minutes . When they begin to break down, coarsely crush the tomatoes using a potato masher . Season with salt and ground black pepper . Keep warm.
2. 2

   Meanwhile, in a food processor , pulse the white sandwich bread slices until the size of bread crumbs. In a large bowl , soak the bread crumbs in milk for 5 minutes . Add the ground veal , freshly grated Parmesan cheese , egg , garlic , finely chopped, chopped flat-leaf parsley , salt , ground fennel , dried oregano , and red pepper flakes and, using your hands, combine well.
3. 3

   Working with lightly oiled hands, shape each meatball using mixture 2 tbsp. Place the meatballs in the tomato sauce, cover and cook for 10 minutes over medium-low heat, turning them a few times during cooking.
4. 4

   Uncover and continue cooking for 10 minutes or until cooked through.
5. 5

   Serve the meatballs with blanched rapini, pasta or fresh bread.