Sunday, April 18, 2010

Veal Meatballs


Total preparation and cooking time: 1 hour (Makes 4 servings)

  • 1 pound ground veal
  • 1 cup soft bread crumbs
  • 1 egg, slightly beaten
  • 1/4 cup finely chopped onion
  • 2 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed garlic
  • 1/8 teaspoon freshly ground black pepper Grated Parmesan cheese


  • 2 teaspoons vegetable oil
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon crushed garlic
  • 1 can (14-1/2 to 16 ounces) whole tomatoes, undrained
  • 3 tablespoons tomato paste
  • 1 teaspoon Italian seasoning, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon grated Parmesan cheese


  • Prepare sauce. In 2-1/2-quart saucepan, heat oil over medium heat until hot. Add onion and garlic; cook and stir 2 minutes or until onion is crisp-tender. Add tomatoes, breaking up with spoon; stir in tomato paste, Italian seasoning, salt, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until thickened, stirring occasionally. Remove from heat; keep warm.
  • Meanwhile heat oven to 350° Combine ground veal, bread crumbs, egg, onion, parsley, salt, garlic and pepper, mixing lightly but thoroughly. (Mixture will be moist.) Shape into 12 meatballs; arrange in greased 15 x 10-inch jelly roll pan. Bake in 350o oven 20 minutes or until centers are no longer pink, turning once.
  • Stir 1 tablespoon cheese into sauce. Arrange 3 meatballs on each of 4 individual plates; top with equal amounts of sauce. Sprinkle with cheese, as desired.

COOK’S TIP: Prepared spaghetti sauce may be substituted for sauce.

Nutrition information per serving: Nutrition information per serving: 386 calories; 37 g protein; 29 g carbohydrate; 13 g fat; 4 mg iron; 1,022 mg sodium; 208 mg cholesterol. (source:

No comments:

Post a Comment