Meatballs

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I have always thought I should like meatballs. Unfortunately most did not grab me. Then I received a gift of ground veal. ( Yes I get some unusual gifts) The first thing that came to mind was meatballs. My first attempt was surprisingly good, so I kept playing with more ground veal.

I think the biggest secret is the bread. I use a pretty firm sourdough baguette, crust and all, cut into about 1/4 inch pieces. Smaller than a crouton but bigger than crumbs. Then I soak those in heavy cream. The other secret is to not over handle the meat mixture. I end up with a light but rich meatball.

I make my own basic marinara (use your favorite sauce) and I prefer them with a pasta like penne or rigatoni. I usually make big batches and freeze the excess.

Veal Meatballs

  • Servings: 4
  • Difficulty: easy
  • Print

1 cup firm bread cut into about 1/4 inch pieces

1/2 cup heavy cream

1 pound ground veal

1 egg

1/2 cup grated parmesan

1 large shallot finely chopped

10 basil leaves finely chopped

Preheat oven to 375 degrees

1. In a bowl pour cream over bread. Let sit 1/2 hour, stirring occasionally.

2. In a large bowl crumble the veal then add all ingredients (including bread and cream) Mix with your hands until blended.

3. Form the mixture into balls a smidge more than 2 Tablespoons each. Do not pack, just form. You should end up with about 16.

4. Bake on a rimmed baking sheet for 20 minutes. When done loosen with a spatula to avoid sticking due to the cheese.

At this point the meatballs are fully cooked. I heat them in my marinara sauce and serve over pasta. They freeze well.

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