Some days call for comfort food that’s both elegant and easy. Start your culinary adventure with these succulent veal meatballs, a dish that promises to elevate your dinner game with minimal fuss and maximum flavor.
Why This Recipe Works
- Veal’s delicate flavor and tender texture make for meatballs that are juicy and rich without being heavy.
- A blend of herbs and Parmesan cheese adds depth and a savory kick that complements the veal perfectly.
- Baking instead of frying ensures a healthier dish with less mess and more consistent results.
Ingredients
- 1 pound ground veal
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 cup milk
- 2 tablespoons olive oil
Equipment Needed
- Mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Meat thermometer
Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F and line a baking sheet with parchment paper. This ensures your meatballs cook evenly and don’t stick to the pan. Tip: Letting your meat mixture rest for 10 minutes before forming balls can enhance the flavors.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the ground veal, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, pepper, and oregano. Add the milk to moisten the mixture, ensuring it’s evenly distributed. The milk helps keep the meatballs tender.
Step 3: Form the Meatballs
Using your hands or a scoop, form the mixture into 1.5-inch balls. Place them on the prepared baking sheet, spacing them about an inch apart. This size ensures they cook through without drying out.
Step 4: Bake to Perfection
Drizzle the meatballs with olive oil and bake for 20-25 minutes, or until they reach an internal temperature of 160°F. The olive oil adds a golden crust and extra flavor.
Step 5: Serve and Enjoy
Let the meatballs rest for 5 minutes before serving. This allows the juices to redistribute, making them even more succulent. Serve with your favorite sauce or as is for a protein-packed meal.
Tips and Tricks
For an even more flavorful dish, consider browning the meatballs in a skillet before baking. This adds a delicious crust and locks in juices. If you’re short on time, you can mix the ingredients in a food processor, but be careful not to over-process. For a lighter version, substitute the veal with ground turkey or chicken, but remember to adjust cooking times as these meats cook faster.
Recipe Variations
- Swap the Parmesan for Pecorino Romano for a sharper taste.
- Add a pinch of red pepper flakes for a spicy kick.
- Incorporate finely chopped sun-dried tomatoes for a sweet and tangy twist.
- Use almond flour instead of breadcrumbs for a gluten-free option.
- Mix in some cooked quinoa for added texture and protein.
Frequently Asked Questions
Can I freeze these meatballs?
Absolutely! These veal meatballs freeze beautifully. Just cool them completely after baking, then store in an airtight container or freezer bag. They’ll keep for up to 3 months. Reheat in the oven or microwave when ready to enjoy.
What’s the best way to serve these meatballs?
These versatile meatballs can be served in myriad ways: atop spaghetti, in a sub sandwich, or even as appetizers with a dipping sauce. Their mild flavor pairs well with both tomato and cream-based sauces.
Can I make these meatballs ahead of time?
Yes, you can prepare the meatball mixture up to a day in advance and keep it refrigerated until ready to bake. This can actually help the flavors meld together more cohesively.
Summary
These veal meatballs are a delightful twist on a classic, offering a tender, flavorful bite that’s perfect for any occasion. Easy to make and versatile, they’re sure to become a staple in your recipe repertoire.