Jeff Martin'S Veal Meatballs

• 1 lb. Ground Veal
• 2 tsp. Salt
• 1 tsp. Pepper
• 1 tsp Garlic, fresh minced
• 1/2 tsp Crushed Red Pepper
• 2 tsp. Italian Seasoning
• 1/4 C. Ricotta Cheese
• 1 Egg, beaten
• 1/4 C. Milk
• 1/2 C. Bread crumbs (panko)
• Basic Tomato Sauce
• 1/4 C. Oil
• 1/4 C. Onion, small dice
• 1 tsp. Garlic, fresh minced
• 1 16 oz. Crushed tomatoes
• 1 6 oz Tomato paste
• 1 6 oz Tomato sauce
• 1/4 C. Water
• 1 Tbl. Sugar
• 1 tsp. Basil, dried
• 1/2 tsp. Italian seasoning
• 1 1/2 tsp Salt
• 1/8 tsp Pepper
• 2 Tbl. Parsley

1. Mix all ingredients until well combined. Shape into balls. Either brown in a pan or bake in the oven for 15 minutes.
2. ----------------------------------
3. Sauce:
4. Saute onions and garlic in oil till translucent.
5. Add all remaining ingredients and simmer for 30 minutes.
6. Add meatballs and cook till done. About 15 minutes.

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Taken from www.epicurious.com/recipes/member/views/jeff-martins-veal-meatballs-52206801 (may not work)