Ingredients

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

Emiliana Sauce

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Emiliana Sauce

Veal Meatballs with Emiliana Sauce

Polpettine all’ emiliana

Serves 4

Printable Version

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.