Main courses

Maple & Tomato Italian Meatballs

  • 680 g (1 1/2 lb) ground veal
  • 2 green onions, finely chopped
  • 2 garlic cloves, crushed
  • 125 ml (1/2 cup) milk
  • 3 bread slices, crust removed, torn into small pieces
  • 45 ml (3 tbsp) olive oil
  • 60 ml (1/4 cup) maple syrup
  • 750 ml (3 cups) tomato sauce, homemade or store-bought
  • Salt and fresh ground pepper
Preparation time
25 minutes
Cooking time
35 minutes
10 portions
  1. In a large bowl, combine veal, green onions and garlic.
  2. In a medium bowl, pour in milk and soak torn bread until milk is absorbed. Add to veal mixture and roll into 10 large meatballs between your hands.
  3. In a skillet over medium heat, warm oil and sear meatballs a few minutes.
  4. Add in maple syrup, season with salt and pepper and cook about 3 minutes longer. Remove skillet from heat.
  5. In a saucepan, bring tomato sauce to a boil. Add in meatballs, cover and let simmer about 25 minutes. Serve on a bed of pasta or in a submarine.