Veal meatballs with a butternut squash “marinara” and grilled bread.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Trusted Veal From Europe.
Meatballs
INGREDIENTS
- 1lb. Veal, ground
- 1 ea. Egg
- 1/2 cup Bread crumbs
- 1/2 cup Heavy cream
- Salt and pepper
METHOD
- Mix well but don’t over mix, just until incorporated. R
- Roll into little balls, sear in a cast iron pan, finish in the oven and finally in the sauce until internal temperature is 165f.
Butternut Squash “Marinara”
INGREDIENTS
- 1 ea. Butternut squash, halved and roasted
- 16 oz. can Pomodoro or San Marzano tomatoes
- 2 tbsp. Herb seasoning
- 1 bulb Garlic, chopped
- 1 ea. Red/white onion chopped
- 1 cup White wine
METHOD
- Puree roasted squash and tomato in a blender and reserve.
- In a pan, sauté garlic and onion for 5 minutes.
- Add herb seasoning and saute for 1 min on med low heat.
- Turn up heat and deglaze with white wine.
- Add in squash mixture, bring to boil then lower to simmer and cook down for 20+ minutes.
Serve with a grilled baguette seasoned with olive oil, salt, and pepper.
