Italian Veal Meatballs Recipe

Name: Italian Veal Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Prepare the Basil Tomato Sauce #447975 and have it cooking prior to preparing the meatballs.
2
In a large bowl, combine all of the meatball ingredients just until mixed, do not overwork the meat.
3
Using a small cookie scoop, scoop out the portions onto a tray, then roll the portions into even sized meatballs.
4
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.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Italian Veal Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Veal Meatballs

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