Veal Meatballs with Tomato Sauce

Instructions

1. In a large bowl, combine the ground veal, breadcrumbs, milk, beaten egg, minced garlic, Parmesan cheese, parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well with your hands or a spoon until everything is evenly distributed. Avoid over-mixing as it can make the meatballs tough.
2. Shape the mixture into approximately 16 meatballs, about 1 inch in diameter. Place them on a plate or tray as you form them.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the meatballs to the skillet, ensuring they are in a single layer without overcrowding. You may need to do this in batches. Cook the meatballs, turning occasionally, until browned on all sides, about 6-8 minutes. They don’t need to be cooked through at this stage. Remove the meatballs from the skillet and set aside.
4. In the same skillet, add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the can of crushed tomatoes, dried oregano, dried basil, and 1/2 teaspoon sugar. Bring the sauce to a simmer. Taste and season with salt and pepper as necessary.
5. Return the meatballs to the skillet with the tomato sauce. Lower the heat to a gentle simmer. Cover the skillet and let the meatballs cook in the sauce for 20-25 minutes, allowing them to cook through and the flavors to meld.
6. Taste the sauce and adjust the seasoning with additional salt or pepper if needed. Serve the meatballs with pasta, crusty bread, or a side of vegetables. Garnish with chopped fresh basil if desired.