Chef Jeff Martin's Veal Ricotta Meatballs

(Germantown Café)

1 lb. Ground Veal

2 tsp. Salt

1 tsp. Pepper

1 tsp Garlic, fresh minced

½ tsp Crushed Red Pepper

2 tsp. Italian Seasoning

¼ C. Ricotta Cheese

1 Egg, beaten

¼ C. Milk

½ C. Breadcrumbs(panko)

Mix all ingredients until well combined

Basic Tomato Sauce:

¼ C. Oil

¼ C. Onion, small dice

1 tsp. Garlic, fresh minced

1 16 oz. Crushed tomatoes

1 6 oz Tomato paste

1 6 oz Tomato sauce

¼ C. Water

1 Tbl. Sugar

1 tsp. Basil, dried

½ tsp. Italian seasoning

1 ½ tsp Salt

1/8 tsp Pepper

2 Tbl. Parsley

Sautee onions and garlic in oil till translucent.

Add all remaining ingredients and simmer for 30 minutes.

Add meatballs and cook till done. About 15 minutes.

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