Roman meatballs with tomato and maple syrup: Submitted by: Sophie M | Date Added: 5 Sep 2011
Listed in: Veal

675 g (1 ½ lb) ground veal
2 green onions, finely chopped
2 cloves garlic, minced
125 ml (½ cup) milk
3 slices bread without crust, crumbled
45 ml (3 tbsp) olive oil
60 ml (¼ cup) maple syrup
Salt and freshly ground pepper
750 ml (3 cups) tomato sauce

1. In a bowl, combine the ground veal, onions and garlic.

2. Pour milk into another bowl and dip bread crumbs and stir in all the meat mixture. Shape about 10 to 12 large meatballs.

3. In a skillet, cook meatballs in olive oil over medium heat for few minutes. Add maple syrup, salt and pepper and cook about 3 minutes. Remove skillet from heat.

4. In a saucepan, bring tomato sauce. Add the meatballs to the sauce. Cover and simmer about 25 minutes. Serve on a bed of egg noodles or brown rice short grain.

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