Best Veal Meatballs Recipes

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.

VEAL MEATBALLS AND BABY CARROTS IN DILLED CREAM SAUCE

Steps:

• Melt 3 tablespoons butter in heavy small skillet over medium-high heat. Add onion and sauté until light brown, about 7 minutes. Remove from heat; cool.
• Mix veal, breadcrumbs, eggs, 1/4 cup milk, salt, pepper, nutmeg and sautéed onion in large bowl until well blended. Form mixture into 24 meatballs (about 3 tablespoons of veal mixture in each).
• Heat oil in large nonstick skillet over medium-high heat. Working in batches, add meatballs to skillet and cook until brown on all side, turning often, about 8 minutes. Using slotted spoon, transfer meatballs to paper towels to drain.
• Cook carrots in pot of boiling salted water until almost tender, about 6 minutes. Drain; rinse under cold water. Drain thoroughly.
• Melt 4 tablespoons butter in heavy large Dutch oven over medium-low heat. Add flour; stir 3 minutes (do not brown). Gradually whisk in 2 cups milk and broth. Bring to simmer, whisking constantly. Simmer until mixture is thick and smooth, whisking often, about 8 minutes. Whisk in cream and mustard. Bring to simmer. Season with salt and pepper. Add meatballs and carrots. Cover; simmer until meatballs are just cooked through, about 5 minutes. Remove from heat. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat). Stir in chopped dill; cover and let stand 1 minute. Transfer to bowl. Garnish with dill sprigs and serve.

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 AND SAGE MEATBALLS AND PASTA WITH GORGONZOLA-WALNUT SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Place water on to boil for pasta. When it comes to a boil, salt the water and cook pasta to al dente. Drain.
• While pasta is working, place veal in a mixing bowl and add to it the egg, garlic, sage, bread crumbs, cheese, nutmeg and salt and pepper, to taste. Drizzle a little extra-virgin olive oil into the bowl, mix and roll small 1-inch balls. Arrange balls in a single layer on a nonstick cookie sheet and bake 8 to 10 minutes in a hot oven until meat is golden and firm.
• Toast the walnuts and place them into a food processor. Grind the walnuts and reserve.
• In a deep skillet over medium heat melt butter. Whisk flour into butter and cook a minute then whisk in wine and reduce by half. Whisk in stock, when it bubbles and begins to reduce, stir in the cream and reduce heat to medium low. Simmer to thicken the sauce a bit, 2 to 3 minutes, melt in the Gorgonzola and stir in the ground walnuts then season the sauce with pepper, to taste, and maybe a pinch of salt.
• Shred the greens into thin strips.
• Toss the pasta with the sauce. Serve pasta garnished and topped with a generous mound of greens to mix in as you are eating.

VEAL MEATBALLS WITH BRAISED VEGETABLES

Steps:

• Heat 1/2 cup broth until warm, then add matzo meal and soak 10 minutes.
• While matzo soaks, chop enough olives to measure 1/3 cup, then quarter remainder and set aside. Pulse soaked matzo and chopped olives in a food processor along with garlic, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper until olives and garlic are finely chopped and egg is incorporated. Add 1/4 cup parsley and pulse until parsley is finely chopped.
• Transfer matzo mixture to a bowl and add veal, mixing gently with your hands until combined. Chill, covered, 30 minutes.
• Preheat broiler. Line a 15- by 10-inch shallow baking pan or baking sheet with foil, and brush foil with oil. Using wet hands, form veal mixture into 1 1/2-inch balls, arranging in 1 layer as formed in baking pan.
• Broil meatballs 4 to 6 inches from heat, turning once with a spatula and tongs, until browned, about 10 minutes total.
• While meatballs are broiling, heat 3 tablespoons oil in a 12-inch heavy skillet (2 to 3 inches deep) over moderately high heat until hot but not smoking. Brown fennel in 2 batches, turning occasionally, 5 to 7 minutes per batch. Transfer to a plate, then brown carrots in remaining 2 tablespoons oil in skillet, stirring occasionally, 5 to 7 minutes.
• Return fennel to skillet and add meatballs, remaining 2 cups chicken broth, and remaining 1/4 teaspoon each of salt and pepper. Simmer, covered, until vegetables are tender, about 20 minutes.
• Whisk together water and potato starch in a small bowl. Stir into meatball mixture and boil, uncovered, until sauce is thickened slightly, about 2 minutes (sauce will continue to thicken off the heat). Remove from heat and sprinkle with remaining 2 tablespoons parsley and quartered olives. Season with salt.

VEAL AND PORK MEATBALLS WITH MUSHROOM GRAVY AND EGG NOODLES

Steps:

• Preheat the oven to 400 degrees F.
• For the meatballs: Soak the bread in the milk in a small bowl.
• Put the pork and veal in a large bowl. Squeeze the liquid from the bread and mash it into small crumbs between your fingers as you add it to the bowl. Add the Parmigiano-Reggiano, garlic, eggs, parsley, a healthy drizzle of EVOO and some salt, pepper and nutmeg and mix gently to combine.
• Keep a bowl of warm water on hand for rolling the meatballs. Place wire racks over 2 rimmed baking sheets. Roll the meat mixture into 1 1/2-inch balls, moistening your hands as needed, and place on the racks (24 meatballs balls per rack). Bake until cooked through, 18 to 20 minutes.
• For the mushroom gravy: Bring the stock to a simmer in a small saucepan. Add the dried mushrooms and simmer until soft.
• Meanwhile, heat the butter and EVOO in a saucepan over medium to medium-high heat. Add the fresh mushrooms and cook until browned, 12 to 15 minutes. Add the thyme, garlic and shallots. Season with salt and pepper and cook, stirring, 2 to 3 minutes more. Add the flour and cook, stirring, for 1 minute. Deglaze the pan with Marsala, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon. Chop the reconstituted mushrooms and add to the gravy. Pour in most of the stock, reserving the last few spoonfuls, as grit may settle here. Stir in the cream and cook until the gravy thickens a bit. Add half the meatballs to the gravy. (Reserve the remaining meatballs for another meal, such as Stuffed Peppers with Broken Meatballs and Rice.)
• Cook the noodles in salted boiling water until al dente. Drain the noodles and divide among plates. Top with the gravy and meatballs, and garnish with parsley.
• Cook's Note: The meatballs and gravy can be covered and refrigerated for a make-ahead meal. Reheat, covered, over medium heat while you cook the pasta. Add a ladle of the starchy cooking water to the gravy if needed to thin.

CHICKEN AND EGG SOUP WITH LITTLE VEAL MEATBALLS

Steps:

• This recipe has many personal touches: The combination of beef and chicken in the base of the recipe is something I got from my mother, studding the chicken with a couple of cloves to add a special flavor from making chicken stock at Guy Savoy in Paris and most of all, the meatballs from my parents. This soup is a meal unto itself and tastes even better leftover.
• 2 stalks celery with leaves, inner pieces from the bunch peeled of outer skin, cut into 1/2-inch pieces
• Soup: Season the chicken with salt, to taste, and push the 2 cloves into 1 of the chicken thighs. Add it to a large stock pot, cover with about 4 quarts water and bring to a simmer over medium heat.
• Meanwhile, season the beef bones with salt and brown them in a cast iron pan with the canola oil, searing them over medium heat. Add them to the pot with the chicken. To the pan that the bones were seared in, over medium heat, add the carrots, celery and onion and toss until they are coated in oil. Add the thyme and bay leaves to the stock pot along with the sauteed vegetables. Bring the soup to a gentle simmer and skim the surface with a ladle. Discard any oil or "scum" that accumulates. Sprinkle with a pinch of salt, not too much, and lower the heat to finish cooking the chicken slowly.
• Meatballs: Put the ground veal into a medium bowl. Add the salt, garlic, Parmesan, basil, egg and bread crumbs. Use your hands to mix to blend the ingredients. Roll a small meatball and cook a "tester" ladled into the soup, if desired. Taste and reseason the meat mixture, if needed. Roll the rest of the veal into small meatballs. They should be about the size of a small cherry tomato. (Chef's Note: Imperfectly rolled meatballs actually make this soup more homey and real.) Arrange the meatballs in a single layer on a baking sheet and refrigerate.
• After about 45 minutes at a gentle simmer, taste the chicken soup and adjust the seasoning, if needed. Use a large spoon and a pair of tongs to remove the chicken to a baking sheet or other flat surface and allow it to cool for a few minutes. Remove the beef bones and scoop out the marrow. Add it to the soup, if desired. Remove and discard the fresh thyme and bay leaves. Take the breast and thigh meat off the chicken, taking care to discard the bones and skin. Break the chicken into bite-size pieces, but not too small, and add them to the soup.
• Bring the soup to a gentle simmer and add the meatballs. Allow it to continue simmering for a couple of minutes so the meatballs have a chance to cook. Drizzle in the eggs and continue to mix as they cook. They should look like little threads in the soup. Stir in the spinach and taste for seasoning. Transfer the soup to serving bowls and serve sprinkled with the Parmesan.

CHICKEN SOUP WITH TINY VEAL MEATBALLS

Steps:

• Heat the olive oil in a 10-quart soup kettle. Add the garlic and saute for a minute, then add the veal and brown on all sides. Add the chicken wings and four quarts of water. Bring to a boil, lower the heat and cook for 20 minutes, skimming the top from time to time.
• Add the onion, bay leaves, celery, carrots, salt, peppercorns and dill. Bring to a boil, lower the heat and cook for one hour or until the veal is tender when pierced with a fork.
• Remove the veal and save for making the meatballs. Strain the soup through a fine sieve. Cool and refrigerate until ready to use.
• When preparing to serve, skim the fat from the surface of the soup. Bring the soup to a boil, lower the heat and gently drop in the tiny meatballs. Cook for 15 minutes.
• To serve, pour the soup in individual bowls. Place three meatballs in each bowl, garnish each with one-half teaspoon of fresh salmon caviar and watercress leaves.

GIANT VEAL AND RICOTTA MEATBALLS BRAISED IN TOMATO SAUCE

Steps:

• For the braising sauce: Heat the butter in a large, deep skillet over medium heat. add the onion, celery, and garlic and cook, stirring occasionally, until soft and barely translucent but not at all browned, about 10 minutes. Season with salt and pepper Add the bay leaf, tomato juice, and stock. Bring to a simmer, stirring once or twice, and simmer for 15-20 minutes While the sauce is simmering, make the meatballs: Combine the bread crumbs and buttermilk in a small bowl. Stir the bread crumbs around to moisten them. Let sit 5-10 minutes. In a medium bowl, combine the ricotta, Parmigiano, parsley, egg, salt and pepper. Add the soaked bread crumbs and buttermilk and stir everything until well mixed. Break off hunks of the ground veal and drop them into the bowl. Then gently knead the meat to work in all the other ingredients. The goal is to blend everything evenly without overworking the meat - if you overmix it, the meatballs can become tough and heavy. Shaping the meatballs: Using a 1/3 cup measure, scoop out a heaping portion of the veal mixture for each meatball and shape it into a round ball. Again, take care not to squeeze or overmanipulate the mixture. Arrange the balls on a large platter or tray without touching one another. The braise: When the sauce is ready, reduce heat to medium-low and one by one, lower the meatballs into the skillet using a wooden spoon. Once all the meatballs are in the pan, spoon a little sauce over the top of each one and cover the pan. Adjust the burner so that the sauce stays at a low simmer and bubbles lazily rising to the surface. If it simmers too fast, the meatballs will toughen and the full exchange of flavor between sauce and meat won't occur. After 20 minutes, carefully turn the meatballs with a a large spoon. They're fragile spoon sauce over the tops again, cover, and continue to simmer until the meatballs feel firm to the touch, indicating they are cooked all the way through, 35-45 minutes.

VEAL MEATBALLS WITH TARRAGON

Steps:

• Put the veal in a mixing bowl.
• Heat the butter in a saucepan, and add the onion and garlic. Cook, stirring, until the mixture is wilted. Add this to the veal.
• Add the bread crumbs, tarragon, parsley, nutmeg, egg, cheese, cream, salt and pepper to taste. Blend well.
• Shape the mixture into 18 balls. Dredge the balls in flour and shake off excess.
• Heat enough oil in a skillet to reach a depth of about oneeighth inch. Add the balls and cook, turning as they brown, until browned all over. Add the balls to the tomato sauce and cook about 30 minutes.
• Serve with cooked spaghetti.

ROSEMARY VEAL MEATBALLS

Steps:

• In a small bowl, combine the yogurt, artichokes, salad dressing and garlic; cover and refrigerate until serving. , For the meatballs, in a large bowl, combine the eggs, bread crumbs, raisins, garlic, rosemary, salt and pepper. Crumble veal over mixture and mix well. Shape into 1-in. balls. , In a large skillet, brown meatballs in oil in small batches until no longer pink. Remove with a slotted spoon and keep warm. Serve with yogurt sauce.

VEAL MEATBALLS IN PORT SAUCE

Steps:

• In a bowl or large measuring cup, combine chicken and beef broth. In a small saucepan over medium heat, combine 3 cups broth mixture and port. Bring to a boil, then turn off heat and keep warm.
• In a large saucepan or casserole over medium-low heat, melt butter, then stir in flour until smooth. Add broth and port mixture, salt, pepper and sugar to taste. Simmer until slightly thickened and smooth, about 4 to 5 minutes. Keep warm.
• In bowl of a food processor, combine veal, egg yolks, bread crumbs, Parmigiano-Reggiano and salt to taste. Add 4 to 5 tablespoons of remaining broth mixture. Process 1 minute to blend well. Remove blade, and shape mixture into about 30 balls, approximately 1 1/2 inches in diameter.
• Bring sauce to a simmer, add meatballs and simmer until firm and cooked through, about 4 to 6 minutes. Serve with the sauce.

GREEK MEATBALLS WITH BEEF, VEAL AND LAMB

Steps:

• In a large bowl, combine all ingredients except flour. Blend thoroughly with your hands. Form into 1-inch meatballs, roll in flour to coat, and place on dish. Spray a large skillet lightly with non-stick cooking spray. Heat over medium heat. Cook meatballs 5-6 minutes until cooked through, turning to brown evenly. Serve immediately with a large Greek salad.;

VEAL MEATBALLS WITH FRIED SAGE RECIPE

Steps:

• In a small bowl, soak the bread in the milk until softened, about 10 minutes. 2. In a large bowl, combine the veal with the scallions, garlic, salt and pepper. Squeeze the bread dry and add it to the veal. Using your hands, mix the ingredients thoroughly and shape into 30 meatballs. Transfer to a baking sheet. 3. In a large skillet, melt the butter. Add the sage leaves, laying them flat, and cook over moderately high heat until crisp, about 2 minutes; transfer to a plate. 4. Dust the meatballs lightly with flour and shake off the excess. Add the meatballs to the skillet and cook them over moderate heat until browned all over and cooked through, about 12 minutes. Transfer to a platter and keep warm. 5. Add the wine to the skillet and simmer over moderately high heat, scraping up the browned bits on the bottom of the skillet, until almost evaporated, 5 minutes. Add the vegetable stock and simmer until slightly reduced, about 2 minutes. Transfer the meatballs to a platter and pour the pan sauce over them. Garnish with the fried sage leaves and serve. Make Ahead The uncooked meatballs can be refrigerated overnight. Notes These meatballs are also delicious when made with ground pork or a mixture of ground pork and veal.

VEAL AND PORK MEATBALLS

Steps:

• Mix the meats together, add garlic and parsley and set aside.
• Pour the milk on to the breadcrumbs and set aside.
• Heat olive oil in pan and soften the onion for 4-5 minutes, sprinkle with flour, stirring continuously; add wine. (Add 1 cup chicken broth?)
• Bring to a simmer, then reduce the heat to very low, cooking and stirring for 15-20 minutes. Pass through a sieve into a casserole.
• Season the meat with salt, pepper and nutmeg.
• Squeeze milk out of breadcrumbs. Add breadcrumbs to meat.
• Add eggs and 3 Tbl of sauce. Mix thoroughly.
• Roll into small balls, then dust with flour.
• Heat the frying oil and fry the balls for 5-6 minutes, until lightly browned. Remove, drain, and transfer to the casserole.
• Poach the meatballs gently (350 degrees?) in the sauce for 30-40 minutes, until they are tender and sauce is very thick. Serve warm.
• If there isn't enough "sauce" try making Garlic Mushroom Sauce and adding to casserole before poaching.

JOHN'S TOMATO SAUCE WITH VEAL MEATBALLS RECIPE - (4.1/5)

Steps:

• Instructions:Sauce In a large saucepan over medium-low heat, warm oil and gently sautegarlic, add canned tomatoes and bell pepper basil mixture, season with salt and pepper to taste Heat oven to 350°. Place garlic and bell pepper in a food processor and pulse a few times to break them up. Add prosciutto and basil and pulse until well combined. Remove to a large bowl. Add remaining ingredients (through eggs) and mix with your hands until well combined. Form into golf ball-sized balls. Place on a baking sheet and bake about 15 minutes. Remove from oven and gently fry until golden and aadd to gravy

VEAL MEATBALLS WITH TARRAGON

Steps:

• 1. Put veal in a mixing bowl. 2. Heat butter in a saucepan, add the onion and garlic. Cook, stirring until mixture is wilted. Add to veal. 3. Add the bread crumbs, tarragon, parsley, nutmeg, egg, cheese, cream, salt and pepper. Blend well. 4. Shape the mixture into 18 balls. Dredge balls in flour and shake off excess. 5. Heat enough oil in a skillet to reach a depth of about 1/8th inch. Add balls and cook, turning until evenly browned. Add to tomato sauce and cook 30 minutes. Serve over drained spaghetti.