Veal meatballs with mascarpone, tomato sauce, fried onions and basil |

Preparation time: 30 min

Preheat your Oven at 395 °F

• Preparation

  Finely slice one onion.  Finely mince the other onion.  Mince the garlic and red pepper.

  Slice the basil leaves.

  In a mixing bowl, pass the sliced onion in flour and shake off the excess flour.

• Meatballs

  Finely chop the French shallots and add them to a mixing bowl with the rest of the ingredients.  Make a nice homogenous mixture and make 30g meatballs.  In a hot skillet with oil, sear the meatballs.  Transfer to a baking sheet and cook for another 12 minutes in the oven.

• Tomato sauce

  In a hot sauce pot with a little oil, sweat the red onions, reduce the heat and add the red peppers.  After one minute, add the sugar and garlic and then continue to cook for 5 minutes.

  Add the red wine vinegar and let reduce to almost dry.  Add the canned tomatoes.

  Cook for another 10 minutes.  Season to taste.

  Remove from the heat and add the basil.

• Fried onions

  In a hot skillet with a good quantity of oil, cook the onions coated with flour.  With a slotted spoon, remove the fried onions and let rest on an absorbent towel.

  WARNING!

  Be very careful when using large quantities of oil on a stove top.  Fire hazard as well as a danger to children.  Be vigilant.  Let the oil cool completely before throwing away.

• Plating

  In the serving dish of your choice, place the tomato sauce on the bottom.  Top with meat balls.  Place another spoon of sauce on top.  Garnish with the fried onions.  With a bit of mascarpone, garnish with whole basil leaves.