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Veal Roll with Meatball Ragu: Braciole al Sugo con Polpette (Mario Batali) Recipe

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Veal Roll with Meatball Ragu: Braciole al Sugo con Polpette (Mario Batali)
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Ingredients
16
Count
Nutrition
2208
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Lay the pounded veal slices flat on a clean work surface. Lightly salt and pepper both sides of the meat.
  2. In the bowl of a mortar and pestle or a food processor, combine the parsley, 2 cloves garlic, 2 bay leaves, and the chili pepper flakes. You could also roughly chop these ingredients and mix until well combined. Crush or blend until the ingredients form a homogenous blend. Season, to taste, with salt. Divide this mixture equally among the 8 veal slices, placing the mixture in the center of each slice of meat. Carefully roll each veal piece up as you would a tortilla, making sure that the stuffing does not slip out either side. Secure each veal roll with toothpicks. Set aside.
  3. In a 12 to 14-inch saucepan, heat the oil over a medium-high flame until hot but not smoking. Add the sliced garlic, onion, and the remaining bay leaf. Cook until the garlic softens and turns a light golden brown, about 5 minutes. Add the veal rolls and let cook until lightly brown, turning carefully with tongs so that all sides brown, about 10 minutes total. Add the tomato puree, lower the heat, and let the mixture simmer while you prepare the meatballs.
  4. Place the chunks of bread to soak in a bowl filled with water. Leave for 3 to 4 minutes, then, using a spatula, carefully remove the bread and let drain slightly on a plate lined with paper towel. After a few minutes, place the bread in a medium-sized mixing bowl. Add the garlic clove, ground veal, cheese and egg. Season, to taste. Stir until well combined. Using your hands, mould the resulting mixture into 12 small meatballs, each about the size of a golf ball.
  5. In a second 12-inch saucepan, heat 2 tablespoons olive oil until hot but not smoking. Working in batches so as not to crowd the pan, panfry the meatballs until golden brown on all sides, about 8 minutes. Serve immediately with the cooked veal rolls and tomato sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2208.41 Kcal (9246 kJ)
Calories from fat 1749.46 Kcal
% Daily Value*
Total Fat 194.38g 299%
Cholesterol 447.65mg 149%
Sodium 720.92mg 30%
Potassium 1485.38mg 32%
Total Carbs 40.83g 14%
Sugars 6.83g 27%
Dietary Fiber 2.35g 9%
Protein 66.67g 133%
Vitamin C 32.9mg 55%
Iron 1.5mg 8%
Calcium 69.9mg 7%
Amount Per 100 g
Calories 285.38 Kcal (1195 kJ)
Calories from fat 226.08 Kcal
% Daily Value*
Total Fat 25.12g 299%
Cholesterol 57.85mg 149%
Sodium 93.16mg 30%
Potassium 191.95mg 32%
Total Carbs 5.28g 14%
Sugars 0.88g 27%
Dietary Fiber 0.3g 9%
Protein 8.62g 133%
Vitamin C 4.3mg 55%
Iron 0.2mg 8%
Calcium 9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 59.9
    Points
  • 60
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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