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Breaded Veal Meatballs with Vodka Sauce

April 05, 2020

Breaded Veal Meatballs with Vodka Sauce

Breaded Veal Meatballs with Vodka Sauce

 

Meatballs:

1 pound ground veal, thawed (may substitute with grass-fed beef)

1/4 cup whole milk ricotta

1/4 cup finely grated carrot

2 small green onions, thinly sliced

1 egg, lightly beaten

1 tablespoon dried parsley

1 teaspoon salt

1/2 teaspoon organic garlic powder

1/2 teaspoon ground oregano

1/2 teaspoon pepper

1/2 teaspoon Vanilla Bean Paste

Fresh Italian parsley, chopped (garnish)

 

Breading for Meatballs:

1/2 cup all-purpose flour

2 eggs

3 tablespoons milk

1 1/2 cups plain panko bread crumbs

1/2 cup freshly grated Romano cheese

2 tablespoons butter, melted

 

For Meatballs:

Preheat oven to 350 degrees F. Line a large rimmed baking sheet with foil. Place a wire rack inside the foil lined baking sheet and coat the rack with cooking spray; set aside.

In a large bowl, combine meatball ingredients. Form mixture into meatballs, about 1 inch in diameter; set aside.

To bread meatballs, three bowls will be needed. In a first medium bowl, add flour. In a second medium bowl, whisk together eggs and milk. In a third medium bowl, add bread crumbs, Romano cheese and melted butter; stir to combine. Dust each meatball with flour, dip in egg wash, and coat with bread crumbs. Place breaded meatballs on wire rack and cook until done, about 30 minutes.

 

Vodka Sauce:

2 tablespoons olive oil

1 small yellow onion, chopped

1/2 cup vodka

1 tablespoon dried basil leaves

1 1/4 teaspoons salt

1/2 teaspoon Vanilla Extract

1/4 teaspoon ground oregano

1/4 teaspoon organic garlic powder

1/4 teaspoon pepper

1 (28 oz.) can whole tomatoes, drained

1/4 cup freshly grated Romano

1/2 cup whipping cream, warmed

 

For Vodka Sauce:

Add olive oil to a large sauté pan, and heat over medium heat. Add onions and cook until tender, about 5 minutes. Add vodka, basil, salt, vanilla extract, oregano, garlic powder and pepper; cook until reduced by half.

Place whole tomatoes in container of food processor or electric blender. Add reduced sauce mixture; cover and process or blend until smooth. Pour mixture into a large saucepan and place over medium heat.

Add grated Romano cheese and cream; stir until thoroughly combined. Simmer for 3 minutes, or until heated through. Serve vodka sauce with meatballs.
Serve Vodka Sauce with other family favorites. Drain cooked pasta and toss with Vodka sauce and fresh basil.




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