Italian Veal Meatballs Recipes

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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.

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.

CHEF JOHN'S ITALIAN MEATBALLS



Chef John's Italian Meatballs image

Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h15m

Yield 30

Number Of Ingredients 14

⅓ cup plain bread crumbs
½ cup milk
2 tablespoons olive oil
1 onion, diced
1 pound ground beef
1 pound ground pork
2 eggs
¼ bunch fresh parsley, chopped
3 cloves garlic, crushed
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon red pepper flakes
1 teaspoon dried Italian herb seasoning
2 tablespoons grated Parmesan cheese

Steps:

  • Cover a baking sheet with foil and spray lightly with cooking spray.
  • Soak bread crumbs in milk in a small bowl for 20 minutes.
  • Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
  • Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
  • Preheat an oven to 425 degrees F (220 degrees C).
  • Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
  • Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g

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