Veal Meatball with Orzo
Veal Recipe - Ground Veal Recipe

This delicious Veal Meatballs recipe and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

Place prepared meatballs on a broiler rack in a single layer. Broil 5 minutes, Using tongs, carefully turn the meatballs over and broil another 5 minutes or until done. NOTE: Watch carefully, as they cook fast. Remove from oven and set aside.

Prepare Tomato Sauce. Add the veal meatballs to the simmering tomato sauce and simmer 5 minutes to heat through.

While Tomato Sauce simmers, prepare the Orzo.

To serve, divide cooked orzo on individual serving plates. Ladle the tomato sauce and meatball over the top. Garnish with fresh parsley and Parmesan Reggiano cheese.

NOTE: You will have enough Tomato Sauce and Meatballs left over for serving with another pasta dish or to freeze for later use. Tomato Sauces freeze well for about one (1) month.

Makes 4 generous servings.
 

Tomato Sauce:
1/2 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
Pinch crushed red pepper flakes or more to taste
1/2 cup chopped green bell pepper (red or yellow bell pepper may be substituted)
1/2 cup chopped celery
2 cups crushed canned Italian plum tomatoes
1/4 cup tomato paste
1 tablespoon red wine vinegar
Salt and freshly-ground black pepper to taste

In a large saucepan over medium-high heat, heat olive oil. Add onion, garlic, and red pepper flakes; sauté approximately 4 minutes, stirring frequently, until onion is soft. Add bell pepper and celery; sauté 4 minutes, stirring frequently until pepper has softened slightly. Reduce heat to medium-low; stir in tomatoes, tomato paste, and wine vinegar. Season with salt and pepper to taste. Cook, stirring occasionally, for approximately 10 minutes or until sauce has reduced and thickened slightly. NOTE: I prefer to cook my sauce a little longer than this on low heat so that the flavors can meld. If you are in a hurry, this works.

Orzo:
1 1/2 cups chicken broth
1 cup uncooked orzo (rice shaped pasta)

Heat chicken broth in a medium-size saucepan until rapidly boiling. Add orzo and cook approximately 8 minutes until al dente (firm to bit, but tender). Remove from heat and drain in a colander. Place drained orzo into a warm bowl, fluff with a fork, cover, and keep warm until ready to serve.