Maple Italian Meatballs in Tomatoe Sauce

Pasta / Recipes with Maple Syrup / Veal

Recipe — Maple & Tomato Italian Meatballs
Preparation Time:
Cooking Time:
10 portions
Metric Imperial


  • 1 1/2 lb ground veal
  • 2 green onions, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 cup milk
  • 3 bread slices, crust removed, torn into small pieces
  • 3 tablespoons olive oil
  • 1/4 cup maple syrup (preferably golden syrup for its delicate flavour)
  • 3 cups tomato sauce, homemade or store-bought
  • Salt and fresh ground pepper


  1. In a large bowl, combine veal, green onions and garlic.
  2. In a medium bowl, pour in milk and soak torn bread until milk is absorbed. Add to veal mixture and roll into 10 large meatballs between your hands.
  3. In a skillet over medium heat, warm oil and sear meatballs a few minutes.
  4. Add in maple syrup, season with salt and pepper and cook about 3 minutes longer. Remove skillet from heat.
  5. In a saucepan, bring tomato sauce to a boil. Add in meatballs, cover and let simmer about 25 minutes. Serve on a bed of pasta or in a submarine.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.