Veal meatballs in tomato sauce served with polenta and sage

Tender leg of lambs with tomatoes, parsley and beans Lasagna


  • 435 g ground veal
  • 100 g breadcrumbs
  • 300 ml milk
  • 1 egg
  • 1 garlic clove
  • Salt
  • Pepper
  • 1 can Mutti Finely Chopped Tomatoes
  • 1 can Mutti Cherry Tomatoes
  • 1 onion
  • 1 garlic clove
  • Olive oil
  • 100 g polenta
  • Parmesan cheese, shredded
  • 55 g butter
  • 1 handful of fresh sage leaves
  • Oil (for deep frying)

How to prepare

Mix bread crumbs, milk and egg and let it sit for 10 min.
Add the mince and season with salt, pepper and garlic. Shape the mixture into 8 big meatballs and put them aside.
Finely chop the onion and garlic and fry in some olive oil in a skillet. Add the tomatoes and let it simmer for 1 hour. Season with salt and pepper.
Fry the meatballs all over in a frying pan, then gently put them into the simmering tomato sauce, and cook them until done, roughly 10 min.
Make the polenta according the packaging instructions. Add the butter and Parmesan in the end.
Carefully deep fry the sage leaves in pre-heated 350°F (180°C) oil. Let them drain on a piece of paper and season with salt.
Arrange the polenta on a plate, and top with meatballs and sauce. Add sage leaves for decoration and finish with some freshly ground pepper.