4.0
(2.8k)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Preheat the oven to 350°. In a bowl, mix the veal with the sausage meat, bread crumbs, milk, garlic, chopped parsley, egg whites, tomato paste and 1/2 cup of pecorino; season with salt and pepper. Roll into 1 1/2-inch meatballs. Bake the meatballs on a lightly oiled baking sheet for about 30 minutes, until browned and cooked through.
Step 2
In a large saucepan, season the tomato sauce with the crushed red pepper. Add the meatballs and simmer until the sauce is slightly thickened, about 8 minutes. Sprinkle with pecorino cheese and serve.
Your folders
cooking-nytimes-com.translate.goog
4.0
(1.3k)
1 hours
Your folders
cooking.nytimes.com
4.0
(44)
Your folders
italianrecipebook.com
5.0
(2)
35 minutes
Your folders
seasonandserveblog.com
10 minutes
Your folders
lindseyeatsla.com
4.0
(4)
15 minutes
Your folders
giallozafferano.com
25 minutes
Your folders
deliciousmagazine.co.uk
5.0
(3)
Your folders
fromalana.com
40 minutes
Your folders
ediblecapecod.ediblecommunities.com
Your folders
loveandoliveoil.com
Your folders
veenaazmanov.com
4.8
(22)
20 minutes
Your folders
cooking.nytimes.com
5.0
(148)
Your folders
eatingwell.com
4.7
(3)
Your folders
gooddinnermom.com
5.0
(4)
25 minutes
Your folders
ricette.giallozafferano.it
4.8
(49)
10 minutes
Your folders
vegamecum.com
20 minutes
Your folders
juliasalbum.com
5.0
(44)
30 minutes
Your folders
whattocooktoday.com
5.0
(3)
Your folders
eatingeuropean.com
4.9
(7)
30 minutes