Skip to main content

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

Ingredients

  • 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

Preparation

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.

Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.