Instructions: Place the meats with seasonings in a food processor and grind to a smooth paste. Add 1 egg and process briefly, then form into small balls and coat lightly with flour. Dip into beaten egg and roll in breadcrumbs, if used. Fry in the oil until golden brown and cooked through. Drain. Heat the tomato sauce, add the meatballs and serve.

NOTES :
*Only one egg is needed if the meatballs are not to be coated with crumbs.

Title in English: Veal Meatballs in Tomato Sauce

This recipe comes from the Madrid, La Mancha and New Castile regions of Spain

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