1. Prepare sauce. In 2-1/2 quart saucepan, heat oil over medium heat until hot. Add onion and garlic; cook and stir 2 minutes or until onion is crisp-tender. Add tomatoes, breaking up with spoon; stir in tomato paste, Italian seasoning, salt, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until thickened, stirring occasionally. Remove from heat; keep warm.
2. Meanwhile, heat oven to 350°F. Combine ground veal, bread crumbs, egg, onion, parsley, salt, garlic and pepper, mixing lightly but thoroughly. (Mixture will be moist.) Shape into 12 meatballs; arrange in greased 15 x 10-inch jelly roll pan. Bake in 350°F oven 20 minutes or until centers are no longer pink, turning once.
3. Stir 1 tablespoon cheese into sauce. Arrange 3 meatballs on each of 4 individual plates; top with equal amounts of sauce. Sprinkle with cheese, as desired.
Cook’s Tip: Prepared spaghetti sauce may be substituted for sauce.
Nutrition information per serving: 386 calories; 37 g protein; 29 g carbohydrate; 13 g fat; 4 mg iron; 1,022 mg sodium; 208 mg cholesterol.Video Instructions