4 to 6 Servings
2/3 pound ground veal
1 large egg
Fine sea salt
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
¼ teaspoon sugar
½ cup beef broth
1 pound fresh capunti or dried capunti (or any other dried short pasta)
¾ cup packed basil leaves, large leaves torn
¼ cup of Kalamata style olives
Freshly grated Parmigiano-Reggiano or Grana Padano cheese for sprinkling
Chopped Italian Parsley
A pinch of white ground pepper
In a bowl, mix together veal, egg, white pepper chopped Italian parsley, a bit of grated parmesan cheese and ¼ teaspoon salt, then form into 1/2 –inch meatballs.
Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, sugar and ¼ teaspoon salt; reduce heat to medium-low and cook, stirring occasionally, until softened, about 8 minutes. Add meatballs, broth and a punch salt. Gently simmer, occasionally turning meatballs until meatballs are cooked through, about 14 minutes. Remove from heat.
Cook pasta in the boiling water until just tender, about 10 minutes (if using dried pasta, cook until al dente). Drain and transfer to a large serving bowl. Add meatballs and juices; toss together, then add basil and toss once more. Serve immediately passing cheese at the table.