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Veal Meatballs

Veal Meatballs

Who doesn’t love a great meatball? Honestly? I will dive straight into any dish housing this ingredient. Whether it is sweet and sour chicken meatballs, or hearty Italian Veal meatballs, I am all in, all the time.

These lovely veal meatballs are savoury. The flavour is bold, and the texture is dense. Each one is a solid 1.5 oz three bite minimum. Satisfying on their own as an appetizer, and perfect on top of your favourite spaghettini.

Veal Meatballs

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • Meatballs:
    2. 2 slices of white bread crusts removed
    4. 2 tbsp of warm milk
    6. 375 g of ground veal
    8. 375 g of ground pork
    10. 1/4 c of finely grated parmesan cheese
    12. 1 clove of garlic minced 
    14. 1 tbsp of minced fresh Italian parsley 
    16. 1 egg
    18. 1 tbsp of dry vermouth 
    20. 1/2 tsp of kosher salt
    22. 1/2 tsp of cracked black pepper
  • Sauce:
    2. 2 good dollops of Olive oil (approx. 2 tbsp each)
    4. 2 tsp of minced fresh garlic
    6. 1 lb of fresh Swiss chard stems removed and cut in thick julienne pieces 
    8. Maldon Salt to taste
    10. chili flakes 
    12. 1 15oz can of crushed tomatoes
    14. 1 15oz can of diced tomatoes juices drained
    16. 1 tsp of sugar
    18. 1 tbsp of balsamic vinegar
    20. 1 tsp of fresh thyme leaves 
    22. 1 tbsp of fresh basil 
    24. 1 tbsp of fresh minced Italian parsley 
    26. Pepper to taste

  •  

Instructions

Meatballs:
  1. Take a small pot and add the milk and bread to the pot. Warm to a simmer and stir until the bread breaks down and becomes a paste like consistency. Remove from heat and cool. 
  2. Add remaining meatball ingredients to a large mixing bowl. Add the cooled paste to the mix. Try not to squeeze or squish the mixture but rather gently knead and fold until all ingredients are combined. 
  3. Measure out 1.5oz per meatball and form into round balls. 
  4. Please the formed meatballs on a parchment lined baking sheet and cook in a 375° oven for 20 – 25 minutes. The meatballs should be cooked all the way through (no pink) and slightly browned. Remove from oven and set aside. 
Sauce:
  1. In a dutch oven, add a dollop of olive oil and 1 tsp of garlic to the pan. Cook over medium heat until the garlic is fragrant. 
  2. Add the diced tomatoes, crushed tomatoes, sugar, Malden salt, and balsamic to the dutch oven. Stir and bring to a simmer. 
  3. Add the herbs and chilis to the tomatoes. Bring sauce to a low simmer, cover and allow to cook for 20 minutes. 
  4. In a separate pan, add the remaining olive oil and garlic. Cook until fragrant. Add the Swiss chard and cook over medium high heat until the chard begins to wilt. Sprinkle with a little bit of salt to taste. Add the chard to the tomato sauce. 
  5. Add the meatballs to the dutch oven with the sauce and stir to coat. Cover with a lid and cook in a 400° oven for 20 minutes. Serve on their own with the sauce and a grind of pepper or over pasta noodles. 

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