Small veal meatballs with ham and Parmesan

Ingredients

• 600 g of veal, cut into thin slices (3-4 portions per person)
• 50 g of cooked ham
• 50 g of grated Parmesan cheese (aged for 18 to 24 months)
• parsley
• salt
• pepper
• 30 g of butter
• 10 cl of a mixture consisting of half dry white wine and half vegetable stock
• 2 tablespoons of tomato sauce
• 1 to 2 tablespoons of milk

Prepare the filling by mixing the grated Parmesan with the chopped parsley and cooked ham, adding 1-2 tablespoons of milk.

Cut the veal into small rectangles, approximately 7 x 10 cm, and, if desired, flatten them using a tenderizing mallet.

Place the forcemeat in the center of each rectangle, roll, and fold the ends. If done correctly, you can place the forcemeat directly in the pan; otherwise, secure it with toothpicks, leaving one end free so it can be easily removed halfway through cooking.

Use a medium-sized (22 to 24 cm) and deep pot, so that the meatballs fill the entire bottom.

Gild them in melted butter over medium heat for 4 to 5 minutes, until the surface is lightly browned.

Pour the half of the white wine mixed with the broth, keeping the rest aside in case the mixture thickens, and then add the tomato sauce.

Reduce the heat to a minimum and let it cook for another half hour. This gentle cooking helps to keep the meat tender.

At the end of the cooking time, let it rest, covered, for 2 minutes, then serve.