Stuffed Ontario Veal Meatballs

Ingredients

• 1 can (796 mL) whole plum tomatoes
• 2 garlic cloves, chopped
• 1 tsp (5 mL) dried oregano
• 1 tsp (5 mL) dried basil
• 1-1/2 tsp (7 mL) salt, divided
• 1/4 cup (50 mL) finely ground bread crumbs
• 1/4 cup (50 mL) milk
• 1 egg, lightly beaten
• 1 lb (500 g) ground Ontario veal
• 1 cup (250 mL) coarsely grated onion
• 1/4 cup (50 mL) grated Parmesan cheese
• 1/4 cup (50 mL) chopped fresh parsley
• 1/4 tsp (1 mL) dried hot red pepper flakes
• 8 cocktail sized pieces of bocconcini (or substitute chèvre)
• 2 tbsp (30 mL) olive oil