Uploaded May 2026 | Updated September 2026, 1 week ago
Tender veal meatballs simmered in a rich tomato cream sauce, served with roasted garlic broccoli.
Ingredients
8 oz ground veal
1 egg
2 Tbsp grated parmesan
1 garlic clove, minced
½ cup crushed tomatoes (no sugar added)
¼ cup heavy cream
1 cup broccoli florets
1 Tbsp tallow (for roasting)
Salt & black pepper
Pinch dried basil
Macronutrients
(per serving, makes 1)
Protein: 47g
Fat: 45g
Carbs: 8g
Preparation
Preheat oven to 400°F. Toss broccoli florets with tallow and a pinch of salt. Spread on a baking sheet and roast 18–22 minutes until tender and lightly crisped on the edges.
In a bowl, combine ground veal, egg, parmesan, minced garlic, salt, and pepper. Mix gently until just combined and form into small meatballs.
Heat a skillet over medium heat. Add meatballs and cook 6–8 minutes, turning occasionally, until browned on all sides.
Pour in crushed tomatoes and bring to a gentle simmer. Cook 8–10 minutes until meatballs are cooked through and sauce slightly thickens. Stir in heavy cream and basil, then simmer another 3–5 minutes until the sauce is rich and creamy.
Serve meatballs with sauce spooned over the top and roasted broccoli on the side.
Tender veal meatballs simmered in a rich tomato cream sauce, served with roasted garlic broccoli.
Ingredients
8 oz ground veal
1 egg
2 Tbsp grated parmesan
1 garlic clove, minced
½ cup crushed tomatoes (no sugar added)
¼ cup heavy cream
1 cup broccoli florets
1 Tbsp tallow (for roasting)
Salt & black pepper
Pinch dried basil
Macronutrients
(per serving, makes 1)
Protein: 47g
Fat: 45g
Carbs: 8g
Preparation
Preheat oven to 400°F. Toss broccoli florets with tallow and a pinch of salt. Spread on a baking sheet and roast 18–22 minutes until tender and lightly crisped on the edges.
In a bowl, combine ground veal, egg, parmesan, minced garlic, salt, and pepper. Mix gently until just combined and form into small meatballs.
Heat a skillet over medium heat. Add meatballs and cook 6–8 minutes, turning occasionally, until browned on all sides.
Pour in crushed tomatoes and bring to a gentle simmer. Cook 8–10 minutes until meatballs are cooked through and sauce slightly thickens. Stir in heavy cream and basil, then simmer another 3–5 minutes until the sauce is rich and creamy.
Serve meatballs with sauce spooned over the top and roasted broccoli on the side.
