Veal Meatballs
Deliciously tender veal meatballs seasoned with Italian herbs, perfect for a comforting meal.
Nutrition
Calories: 350cal
Carbohydrate: 15g
Protein: 27g
Fat: 20g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
30 min Cook
50 min Total
4 Servings
Ingredients
- 1 lb ground veal
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup marinara sauce
- 1/4 cup water
Instructions
- In a large bowl, combine the ground veal, bread crumbs, Parmesan cheese, milk, egg, garlic, parsley, oregano, salt, and pepper. Mix lightly until just combined; avoid over-mixing to prevent tough meatballs.
- Form the mixture into 1.5-inch meatballs; you should have about 12 meatballs. Tip: Wet your hands with water to prevent the meat from sticking while you shape the meatballs.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, ensuring not to overcrowd the pan. Sear the meatballs on all sides until golden brown, about 6 minutes. Tip: Use a fork or tongs to turn the meatballs gently.
- Preheat your oven to 350°F (175°C) while you finish searing the meatballs.
- Place the seared meatballs in a baking dish. Pour the marinara sauce and water over the meatballs, ensuring they are covered with the sauce.
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes, until the meatballs are cooked through and the internal temperature reads 160°F.
- Remove from oven and let the meatballs rest for a few minutes before serving. Serve hot with pasta or bread for a complete meal. Tip: Sprinkle with additional Parmesan cheese and parsley for an extra burst of flavor.
