Main courses

Italian Meatballs with Tomato-Maple Sauce

Boulettes romaines à la tomate et à l’érable

  • 680 g (1 1/2 lb) ground veal
  • 2 green onions, chopped fine
  • 2 garlic cloves, crushed
  • 125 ml (1/2 cup) milk
  • 3 slices of bread, crust removed, broken into crumbs
  • 45 ml (3 tablespoons) olive oil
  • 60 ml (1/4 cup) maple syrup
  • Salt and freshly ground pepper
  • 750 ml (3 cups) canned tomato sauce
    (or homemade tomato sauce)
10 portions
  1. In big bowl #1, combine the meat, green onions and garlic.
  2. In medium bowl #2, soak the bread crumbs in the milk, then add your mixture (it's a little like wet tissues) into the meat mixture in bowl #1.
  3. Form 10 big meatballs with your hands.
  4. Heat a skillet over medium heat, add the olive oil and sear the meatballs for a few minutes.
  5. Add the maple syrup, salt and pepper and let it cook about 3 minutes longer. Remove the skillet from the heat.
  6. In a saucepan, heat the tomato sauce to boiling. When it starts to go blurp, blurp, add the meatballs, cover and let simmer about 25 minutes.
  7. Serve on a bed of pasta or in a sub or however you want.