Italian Veal Meatballs Recipes

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VEAL MEATBALLS



Veal Meatballs image

Categories     Bread     Sauce     Roast     Veal

Yield Makes about 2 dozen 1 1/2-inch meatballs

Number Of Ingredients 12

3 tablespoons olive oil
1 large onion, finely diced (about 2 cups)
2 teaspoons salt
2 pounds ground veal
3 large eggs
2/3 cup bread crumbs
1/4 cup grated Parmesan cheese
1 carrot, finely diced (about 1 cup)
1 celery stalk, finely diced
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Heat the remaining 1 tablespoon olive oil in a large frying pan over high heat. Add the onions and salt. Cook, stirring frequently until the onions just start to turn translucent and begin to brown, about 3 minutes. Using a slotted spoon, transfer them to a plate and place in the refrigerator to cool.
  • Combine the cooled onions with the ground veal, eggs, bread crumbs, Parmesan, carrots, celery, parsley, oregano, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
  • Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving.

ITALIAN VEAL MEATBALLS



Italian Veal Meatballs image

Enjoy a light, juicy meatball with a fresh Basil Tomato Sauce. If you have a favorite sauce, use it instead of my recipe.

Provided by Chef Gorete

Categories     Veal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground veal
1/2 cup grated parmesan cheese
1 large egg, beaten
3 slices day old bread soaked in 1/2 cup milk
3 garlic cloves, finely minced
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon dried oregano leaves
1/4 cup fresh parsley, finely chopped
basil, tomato sauce Basil Tomato Sauce

Steps:

  • Prepare the Basil Tomato Sauce #447975 and have it cooking prior to preparing the meatballs.
  • In a large bowl, combine all of the meatball ingredients just until mixed, do not overwork the meat.
  • Using a small cookie scoop, scoop out the portions onto a tray, then roll the portions into even sized meatballs.
  • Have your tomato sauce simmering on the stove, then drop in the prepared meatballs. Cook the meatballs for 20 minutes without stirring, making sure they are covered with tomato sauce. After 20 minutes, gently move the meatballs around and continue to simmer for a further 20 minutes, or until they are fully cooked.

ITALIAN-AMERICAN MEATBALLS



Italian-American Meatballs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h36m

Yield 4 servings

Number Of Ingredients 14

2 slices white sandwich bread, stale
1/3 cup cold milk
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef chuck
1/2 cup plus 2 tablespoons grated Parmesan
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
Freshly ground black pepper
1/3 cup olive oil, divided
Quick Marinara Sauce, recipe follows

Steps:

  • Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the bread crumbs with milk to re-hydrate.
  • In a large bowl, combine the bread crumbs, pork, veal, beef, Parmesan, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
  • Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours.
  • Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.
  • Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meatballs will start to melt when the meatballs are ready. Serve immediately with the Quick Marinara Sauce and spaghetti or on sandwiches. If serving with spaghetti, toss with 1/3 of the sauce.These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
  • Serving suggestions: 1 pound cooked spaghetti or linguini.
  • Quick Marinara Sauce
  • 1/4 cup extra-virgin olive oil
  • 1/4 medium onion, diced (about 3 tablespoons)
  • 4 cloves garlic, sliced
  • 3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
  • 3 sprigs fresh thyme
  • 1 small bunch fresh basil, leaves chopped
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes, the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 15 minutes or until thickened
  • Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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