The glossy, golden sauce is all the adornment these meatballs need, served plain or over pasta.
Because the grassy, subtly beefy flavor of rose veal is so good on its own, Bob Perry, who heads the foods lab at the University of Kentucky, seasons these meatballs simply, with salt and white pepper. For the buttery sauce, Perry recommends seeking out canned yellow tomatoes—which have less acid and more sugar than the red ones. “Yellow tomatoes highlight the lighter flavor of the veal rather than smothering it as a red sauce would,” he says.
Unlike traditional veal, which typically comes from young cattle raised in unsanitary feedlots, rose veal is always pasture-raised, and can be purchased online fromPosition a rack in the center of the oven and preheat to 400°F. Line a large rimmed baking sheet with parchment paper and set aside.Make the tomato butter: In a medium pot over medium heat, bring the crushed tomatoes to a gentle simmer and cook, stirring occasionally, until thickened to a jammy consistency, 25–30 minutes.
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