Veal Meat Balls with Jardiniere Sauce

(Select the desired cooking method)

Preparing the meat
Mix the ground veal and the salt and work together gently with your hands. Add the other ingredients and mix well. Let stand a few minutes in the refrigerator.

Slow cooker/crock pot

1. Preheat the oven to 175°C (350°F).
2. Shape the ground veal into meat balls of about 4 cm (1.5 in) in diameter.
3. Place them on a cookie sheet and brush with olive oil.
4. Cook in oven for about 10 to 15 minutes or until the veal meat balls are nicely browned. Remove from oven and set aside.
5. Put all ingredients for the jardiniere sauce, except the white wine, in the slow cooker pot, starting with the tomatoes.
6. Mix all ingredients well and cook at high temperature.
7. Carefully add the meat balls to the sauce.
8. Cook at high temperature for 8 to 10 hours.
9. Add the white wine and simmer, uncovered, for about 15 to 20 minutes to let the alcohol evaporate.

Oven

1. Preheat the oven to 175°C (350°F).
2. Shape the ground veal into meat balls of about 4 cm (1.5 in) in diameter.
3. Place them on a cookie sheet and brush with olive oil.
4. Cook in oven for about 10 to 15 minutes or until the veal meat balls are nicely browned. Remove from oven and set aside.
5. Reduce the oven temperature to 110°C (225°F).
6. In an ovenproof pan, ideally enameled cast iron, brown the vegetables in the olive oil and then add the other ingredients for the jardiniere sauce, except the white wine.
7. Bring to a boil, stirring constantly.
8. Add the veal meat balls, being careful not to break them.
9. Cover and bake in oven for 4 to 6 hours.
10. Add the white wine and simmer, uncovered, for about 15 to 20 minutes to let the alcohol evaporate.

Pressure cooker

1. Shape the ground veal into meat balls of about 4 cm (1.5 in) in diameter.
2. Place them on a cookie sheet and brush with olive oil.
3. Cook in oven for about 10 to 15 minutes or until the veal balls are nicely browned. Remove from oven and set aside.
4. In the pressure cooker, brown the vegetables in the olive oil and then add the other ingredients for the jardiniere sauce, except the white wine.
5. Bring to a boil stirring constantly.
6. Incorporate the white wine and the veal balls into the sauce being careful not to break them.
7. Bring to a boil again, close the pressure cooker and cook about 30 to 35 minutes.

Accompaniment: serve with pasta.