Dehydrating, or removing the moisture from foods, intensifies their natural sweetness, especially tomatoes. That sweetness contrasts with the salty olives also added to the veal mix. While these need no sauce to add flavor, I reinforce the tomato flavor by using a sauce with similar ingredients for dipping. Save the oil that’s drained off the sun-dried tomatoes and use it in salad dressings or for making homemade mayonnaise or aïoli.
1/2 cup sun-dried tomatoes packed in olive oil, drained with oil reserved, and chopped
2 shallots, chopped
3 garlic cloves, minced
1 large egg
2 tablespoons whole milk
1/2 cup seasoned Italian breadcrumbs
1/4 cup chopped oil-cured black olives
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano or 1 teaspoon dried
11/4 pounds ground veal
Salt and freshly ground black pepper to taste
Vegetable oil spray
For dipping:
1 cup Sun-Dried Tomato Sauce
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat reserved oil in a small skillet over medium-high heat. Add shallots and garlic, and cook, stirring frequently, for 3 minutes, or until shallots are translucent. While vegetables cook, whisk egg and milk in a mixing bowl, and add breadcrumbs, olives, cheese, parsley, and oregano and mix well.
3. Add vegetable mixture and veal to the mixing bowl, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Bake meatballs for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and serve immediately, accompanied by a bowl of Sun-dried Tomato Sauce for dipping.
Note: The veal mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.