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Veal Polpette in Tomato Sauce

35 min. | 789 kcal | easy |
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1. Setup Chop the garlic and the basil.
2. Make the sauce In a pan over medium heat, add a drizzle of olive oil. Add the garlic, the tomato sauce and the chopped basil. Season with salt and pepper. Lower the heat, cover and simmer for 10-12 minutes.
3. Cook the pasta Bring a pot of salted water to a boil. Add the linguine and cook for 8-10 minutes.
4. Make the polpettes In a bowl, combine the ground veal, half of the parmesan, the breadcrumbs and the eggs. Season with salt and pepper and mix well. Form large meatballs, 2-3 per person and add them to the tomato sauce. Cover and cook for another 10-12 minutes, turning halfway through cooking.
5. Make the spinach linguine In a pan, over medium-high heat, add a tbsp of butter, Add the spinach and cook for 2-3 minutes. Add the linguine and season with salt and pepper.
6. Plate your dish Serve the polpettes in the tomato sauce with the spinach linguine. Garnish with the remaining parmesan. Bon appétit!
280 g Ground Veal
2 unit Garlic Clove(s)
1 unit Tomato Sauce
140 g Linguine
50 g Grana Padano Cheese
60 ml Panko Breadcrumbs
60 ml Liquid Egg
100 g Baby Spinach
1 unit Basil
What you need Pot, strainer, bowl, pans.
789 kcal
% daily value
% daily value
carbohydrate 78g
fat 30g
cholesterol 187mg
fiber 7g
protein 50g
saturated 12g
sodium 820mg
sugar 10g
trans 1g