Best 13 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:

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

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.

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.

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 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 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.

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 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.

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 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.

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.