All you need to buy is ground veal. From the pantry: dried rosemary and mint along with fresh cream and butter. Additionally, some fresh grated parmesan and egg noodle pasta. Mix your ground veal with bread crumbs, dried herbs, sea salt, black pepper, and garlic powder. Pour in 3- 4 tbs of heavy cream and mix.
In a covered skillet, spout off about 5 tbs of olive oil. Add chopped onion and green pepper from the garden. After the onion and pepper have browned, deliver about 1/4 cup of chicken stock to the skillet and then add your meatballs. Simmer on low heat for 8-10 min. Cook your pasta, grate some parmesan and set the table. Drain your pasta once tender, ladle onto a large low lipped serving dish, cover with sauce and meatballs, garnish with fresh green parsley.
~ Tutti a Tavola!
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