Veal Meatballs Recipes

THE BEST MEATBALLS

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

VEAL MEATBALLS

Steps:

• Pre-heat oven to 400.
• Combine all ingredients together.
• Form into one inch balls.
• Bake for 20-25 minutes.
• Serve with your favorite sauce.

ITALIAN VEAL MEATBALLS

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

Steps:

• In a small bowl soak the bread cubes in the water and wine, then squeeze dry. In a large bowl combine the bread cubes and the remaining ingredients except the Essence, breadcrumbs and olive oil, mixing with your hands until smooth. Cover and chill for half an hour.
• Season the bread crumbs with Essence in a shallow bowl. Shape the veal mixture into 1-inch balls and coat evenly with the bread crumbs. In a large frying pan over medium-high heat, saute the meatballs in batches in the oil, turning to brown evenly on all sides. Repeat until all meatballs are cooked. Serve hot with Kicked-Up Tzatziki Sauce.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.

VEAL MEATBALLS

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.