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🍝 Veal Meatballs on Penne with Tomato Sauce

1024 kcal · 30 min · 4 servings

Ingredients

• 1 bread roll (from the day before)
• 1 onion
• 600 g mixed minced meat
• 2 tbsp freshly chopped parsley
• 1 egg
• salt
• pepper (from the mill)
• 1 tbsp flour
• 500 g penne
• 4 tomatoes
• 1 clove of garlic
• 2 tbsp olive oil
• 100 ml dry white wine
• 2 tbsp freshly cut basil
• 100 g freshly grated parmesan
• 1 pinch sugar

Instructions

1. 1. Soak the bread roll in lukewarm water.
2. 2. Peel the onion and chop it finely.
3. 3. Place the minced meat in a large bowl.
4. 4. Squeeze the soaked bread dry and add it to the bowl.
5. 5. Add the chopped onion, parsley, egg, salt, and pepper.
6. 6. Knead the ingredients thoroughly.
7. 7. Form small balls from the mixture.
8. 8. Roll the balls briefly in the flour.
9. 9. Chill the meatballs.
10. 10. Cook the penne in salted water until al dente.
11. 11. Blanch the tomatoes with hot water.
12. 12. Shock the tomatoes with cold water.
13. 13. Peel the tomatoes.
14. 14. Quarter the tomatoes and remove the seeds.
15. 15. Dice the tomatoes.
16. 16. Peel the garlic and chop it finely.
17. 17. Sauté the garlic briefly in hot oil.
18. 18. Stir in the tomatoes and the wine.
19. 19. Place the veal meatballs into the sauce.
20. 20. Simmer the meatballs covered for about 10 minutes on low heat.
21. 21. Add a little water if necessary.
22. 22. Add the basil and 2-3 tablespoons of Parmesan.
23. 23. Season the sauce with sugar, salt, and pepper.
24. 24. Distribute the drained pasta onto plates.
25. 25. Pour the sauce with the meatballs over the pasta.
26. 26. Sprinkle the dish with the remaining Parmesan.
27. 27. Serve the pasta warm.

Nutrition per serving

• kcal: 1024
• Protein: 57 g · Fett/Fat: 41 g · Carbs: 102 g