Casarecce with Veal Meatballs

Posted on Jan 22 2013 - 10:52pm by lowfatchick

COLD, COLD, COLD! It is 16 degrees here in the New York area. I moved here last year and the news says this is the coldest weather in 3 years! Lucky me!  Anyway, with this cold weather I am locked inside and feeling creative, so I developed this dish. I never made veal meatballs, but am so glad I tried it because the meatballs are tender and taste amazing. Cooking the meatballs directly in the sauce imparts wonderful flavor and tenderness. No need to cook the meatballs first and create more work for yourself.  Also, using quality dried spices, instead of fresh (which is hard to find in the winter) come to life in this sauce and are convenient. Excellent warm, filling dish, as I found it tasty and perfect to share with others.

Casarecce with Veal Meatballs

Rating: 51

Servings: 4

Calories per serving: 687.37

Fat per serving: 12.69g / Sat Fat 3.84g

Casarecce with Veal Meatballs


1 lb ground veal (shoulder)

1 cup plain bread crumbs

2 egg whites

2 Tbsp granulated onion

1 Tbsp parsley, dried

1 Tbsp basil, dried

1 Tbsp garlic powder

1/4  tsp salt

1/8 tsp black pepper

28 oz can crushed tomatoes with basil

1 Tbsp olive oil

1/2 large zucchini, shredded

2 garlic cloves, minced

2 Tbsp parsley flakes

1 Tbsp oregano, dried

1 Tbsp marjoram, dried

1 tsp sugar

1/2 tsp salt

1/4 tsp black pepper

2 pinches red pepper flakes

1/2 cup water

12 oz casarecce

In a bowl using your hands, mix together all meatball ingredients. Form meatballs into 1 to 1.5 ounces balls which makes 17 to 19 meatballs. Place meatballs on a plate, cover, and place in the fridge.

In a large saucepan, stir together tomatoes and olive oil. Heat on medium-high heat. Bring to a boil, reduce heat to low, cover and simmer for 5 minutes.

Add zucchini, garlic, parsley, oregano, marjoram, sugar, salt, black pepper, and red pepper flakes. Stir, cover, and simmer for 5 minutes. Increase heat to medium heat and place meat balls in sauce one by one. Gently stir in water. Bring to a simmer, cover and cook for 20 minutes, stirring occasionally.

Uncover and gently stir. Cook uncovered for 5 minutes. Remove from heat, cover and set aside.

In a large pot, boil water. Add casarecce and boil according to package instructions till al dente. Drain.

Add in casarecce to sauce. Lightly toss and serve.

5 Comments so far. Feel free to join this conversation.

  1. Karen February 13, 2013 at 8:00 am - Reply

    I’ll have to try cooking the meatballs directly in the sauce…I always brown mine first. Your photo is terrific.

    • The Low Fat Chick February 18, 2013 at 4:51 pm - Reply

      Thanks Karen! So glad you like the photo. I hope you like cooking the meatballs in the sauce, as it makes them so tender. :-)

  2. petit4chocolatier January 27, 2013 at 7:31 pm - Reply

    This looks so good :)

  3. Jueseppi B. January 23, 2013 at 1:34 am - Reply

    Reblogged this on The ObamaCrat.Com™ and commented:
    Great recipe from Ms. Summer, The Low Fat Chick. I am cooking this on Friday!!!

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