Penne with veal and Parmesan meatballs – Food & Home Magazine

Ingredients

• <h3>Meatballs</h3>
• 2 slices stale bread, crusts removed
• 100ml milk
• 500g veal mince
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 large egg, lightly beaten
• 60ml (¼ cup) Parmesan, freshly grated
• 45ml (3 tbsp) fresh flat-leaf parsley, finely chopped
• salt and freshly ground black pepper, to taste
• flour, for dusting
• <h3>Sauce</h3>
• 20ml (4 tsp) butter
• 30ml (2 tbsp) olive oil
• 2 x 410g tins whole peeled tomatoes, puréed
• 100g fresh basil leaves
• 500g penne
• Parmesan, freshly grated, to serve