Melt-In-Your-Mouth Veal Meatballs

Melt-In-Your-Mouth Veal Meatballs

I’m a huge fan of veal. It’s got a lovely flavor and that tender, melt in your mouth quality. It’s also much lighter than beef, so you don’t feel as heavy when you eat it. One of my favorite veal recipes is for these delicious meatballs. I don’t call ’em melt-in-your-mouth for nothing. They really do melt. in. your. mouth. While this recipe uses few ingredients, it’s chock full of flavor, mostly due to the bay leaves. They give the broth and meatballs a delicious flavor while imparting the most heavenly aroma. You’ll wanna make them just for the smell!

Having little kids, meatballs are definitely a staple in my house, but the plain old beef meatballs in marinara sauce does get kind of boring. My kids gobble these down like you can’t imagine. And yours will too!

Have you seen my veal shepherd’s pie with celery root mashed potatoes? It’s another great veal recipe that you must try!

1 year ago: wild mushroom barley soup
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52 thoughts on “Melt-In-Your-Mouth Veal Meatballs

    1. You have no idea how hard it was to photograph meatballs! The skillet is part of my cookware set, which I love. It’s very inexpensive but it’s amazing – it’s Belgique by Tools of the Trade. I got it many years ago, and they’ve changed the style since, so I don’t know if it’s still the same quality.

  1. The way you introduce this recipe sure makes me want to duplicate this recipe. Now I have to find out if ground (kosher) veal is something available here….
    If not I’ll just have to mix beef and chicken…

  2. I’d like to try this with regular chopped meat, since it’s cheaper. will that still be good? and what side dish do you recommend with this dish?

    1. I have done it with ground beef and it works, although it’s not as tender as veal. I like to serve it over basmati rice, with a side salad.

  3. Lovely work! Would you be happy to link it in to the current Food on Friday which is about veal? This is the link . I do hope to see you there. Cheers

  4. I made your recipe last week with the free-range veal that we raise on our farm. It was fantastic!! I have never made a meatball before in my life! I would love to share your recipe with my customers on my website and FB page, with your permission. I altered mine a little, using gluten free bread to make my crumbs, and adding a little garlic to the meat mixture. Can never have enough garlic!

    1. I made them and cooked for 30 minutes on the stove. They are delicious and seemed fine to me. Why do you cook them for 1 to 2 hours?

  5. I’ve made these several times now and they are always a hit. My little one, who doesn’t always love to eat meat can’t get enough of these!

  6. Made these today. Excellent. I drained the liquid from the meatballs and onions and put them in homemade sauce I canned this summer. Thank you for posting.

  7. I’m on a very strict no-gluten eating regimen right now, can I eliminate the bread crumbs & one of the eggs? Has anyone tried this?

    1. Hi Ashlaree, I have never done it, but I can tell you that it would definitey affect the texture of the meatballs. Are there gluten free breadcrumbs that you can use instead?

    1. I have never tried, but from my experience, recipes with a lot of water in them, and no thickener (like beans) don’t work very well. Perhaps if you cut down on the water it could work.

  8. I make meatballs all the time. I know that the top Italian restaurants (n the East Coast) get the best veal meatballs from the simmering method!

    Sadly I read the recipe wrong and put the carmelized onion into the meat before rolling into balls. I did toast some fennel seeds to add as veal is quite bland. I hope they are ok….I’ll call Rao and see if he approves! TO BE CONTINUED….OUCH!

  9. These are by far some of the best meatballs I have ever tried let alone – made! Don’t tell my Italian family…I added Romano cheese and a bit of oregano. I also added garlic to the onion simmering sauce. Heaven.

  10. Absolutely delicious! My husband is not a huge onion fan, but loved the sweetness and kept asking me what it was that gave it such a great flavor! I wouldn’t tell him and I can’t wait to make it again since he asked!

  11. Made them tonight and they were great. A nice change from tomato sauce. Used only 1 pound of veal but kept the same quantities for the sauce. Added parmesan and chopped parsley and used panko instead of the breadcrumbs to the veal and as there was a lot of liquid so cooked some spaghettini in the remaining stock. Was wonderful. Will definitely make again.

  12. Did you use a white or yellow onion and how much? Also, dark or light brown sugar? Also what brand of bay leaves I use Spice Islands and they are much stronger than most what did you use?
    Thanks Katherine

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