Baked veal meatballs with vegetable sauce

Preheat the oven to 200°C. In a bowl, mix the minced meat with the beaten egg, bread crumbs, grated Parmesan, 1/2 chopped onion, chopped garlic and spices. If you see that the dough is not wet enough add a spoonful of water.

Once everything is well mixed, form the meatballs with your hands and place them on a baking tray. Paint the meatballs with a little bit of EVOO. Put them in the oven for 15 - 20 minutes. Halfway through cooking turn them over so that they are not too much on one side touching the tray.

Vegetable sauce: In a pan sauté (all chopped) 1/2 leek, 1 onion, 1 carrot, 1/2 green bell pepper, 1 garlic. When it starts to poach add 1 glass of crushed tomato, 1 bay leaf, salt and pepper. Let it cook for a few more minutes and then add 150 ml of white wine. Add the meatballs and let the wine evaporate and cook for about 20 minutes. If you see that it thickens too much, add vegetable broth or water. Rectify salt if necessary. Once ready you can eat them like this or for a thinner sauce: remove the meatballs, grind the sauce and mix it again in the pan.