Veal Meatballs

Instructions

Meatballs:

1. Take a small pot and add the milk and bread to the pot. Warm to a simmer and stir until the bread breaks down and becomes a paste like consistency. Remove from heat and cool. 
2. Add remaining meatball ingredients to a large mixing bowl. Add the cooled paste to the mix. Try not to squeeze or squish the mixture but rather gently knead and fold until all ingredients are combined. 
3. Measure out 1.5oz per meatball and form into round balls. 
4. Please the formed meatballs on a parchment lined baking sheet and cook in a 375° oven for 20 – 25 minutes. The meatballs should be cooked all the way through (no pink) and slightly browned. Remove from oven and set aside. 

Sauce:

1. In a dutch oven, add a dollop of olive oil and 1 tsp of garlic to the pan. Cook over medium heat until the garlic is fragrant. 
2. Add the diced tomatoes, crushed tomatoes, sugar, Malden salt, and balsamic to the dutch oven. Stir and bring to a simmer. 
3. Add the herbs and chilis to the tomatoes. Bring sauce to a low simmer, cover and allow to cook for 20 minutes. 
4. In a separate pan, add the remaining olive oil and garlic. Cook until fragrant. Add the Swiss chard and cook over medium high heat until the chard begins to wilt. Sprinkle with a little bit of salt to taste. Add the chard to the tomato sauce. 
5. Add the meatballs to the dutch oven with the sauce and stir to coat. Cover with a lid and cook in a 400° oven for 20 minutes. Serve on their own with the sauce and a grind of pepper or over pasta noodles.