Veal Meatballs

Cooking for Kids

Meatballs are a staple of my Nanny Kids diets. I usually make beef meatballs, but I often make turkey, chicken, mushroom, and these veal meatballs as well. With its rich and subtle flavor, veal is one of the traditional meats used in Italian meatballs. In this recipe from the epicurious web site the veal is layered with Parmesan cheese, oregano, and aromatic vegetables.

You Will Need:

3 tablespoons olive oil
1 large onion, finely diced (about 2 cups)
2 teaspoons salt
2 pounds ground veal
3 large eggs
2/3 cup bread crumbs
1/4 cup grated Parmesan cheese
1 carrot, finely diced (about 1 cup)
1 celery stalk, finely diced
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon freshly ground black pepper

What to Do:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

References:
Recipe from epicurious
Photos by Stephanie Felzenberg