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Veal Meatballs

veal meatballs

In the Northern regions of Italy, the diet is the richest and most varied. There, livestock prospers and instead of pizza and pasta, meat-based dishes, such as these veal meatballs, are the main course.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1/2 pound ground veal
  • 1/2 pound ground beef
  • 1/4 cup plain breadcrumbs
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup marinara sauce


In a medium bowl, mix together veal, beef, breadcrumbs, parsley, garlic, salt, oregano, and pepper. Scoop into 18 heaping tablespoons, and roll each scoop between the palms of your hands to form a compact ball. Heat olive oil in a large sauté pan over medium-high heat. Brown meatballs until golden, about 10 to 12 minutes; place on a plate. Pour grease from pan and discard, and return meatballs to the pan. Add marinara, and simmer over medium-low heat until meatballs are cooked through and tender, about 15 to 20 minutes. Divide meatballs and sauce among 4 plates and serve warm.

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