Tuscan poplette of veal (meatballs)

Cutlets and meatballs

Meatballs 4-½ lbs ground veal 10 slices white bread, crust removed (I normally use wheat) 20 oz milk 12 oz parmesan cheese, grated pinch of nutmeg 8 eggs Tomato & Vegetable Sauce 3-4 garlic cloves, finely chopped 2-3 onions, brunoise cut 3 carrots, brunoise cut 3 celery sticks, brunoise cut 2 28 oz can of whole tomatoes, rough chop, keep liquid 1 qt chicken stock Olive oil Serving Mozzarella cheese or parmesan cheese Optional - can be served over spaghetti