Veal Meatballs with Emiliana Sauce
Polpettine all’ emiliana
3⁄4 pound ground veal
1⁄4 pound of chopped mortadella (Bologna)
6 garlic cloves, chopped
3⁄4 cup bread crumbs
4 tablespoons heavy cream (optional)
1 large egg
8 tablespoons grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1 teaspoon salt
Place veal, mortadella, garlic, bread crumbs, heavy cream, egg, Parmesan cheese, parsley, and salt in
a bowl. With clean hands, gently combine all ingredients until well blended. Separate mixture into
8 pieces and gently form each piece into a large meatball, about 2 inches in diameter.
Make the Emiliana Sauce.
Add the veal meatballs to the sauce. Bring back to a boil, stirring well, continue to simmer for one
more hour. The dish should be ready now.
According to personal taste, remove meatballs with a slotted spoon and set aside, reduce sauce to
desired consistency. If you want, you can thicken the sauce with a mixture of softened butter
and flour, about 2 tablespoons of each.
Serve the meatballs with boiled rice or mashed
potatoes. Sprinkle with fresh chopped parsley.
©2013 Nick Stellino Productions