Four-Way Veal Meatballs

Name: Four-Way Veal Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Yield: 24 servings
Cuisine: Quebecois
Ingredients: 500 g ground veal; 1 cup breadcrumbs (fresh); 1 large egg (beaten); 1/4 cup milk (whole); 2 cloves garlic (minced); 1 small onion (finely chopped); 2 tablespoons parsley (chopped); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 2 tablespoons olive oil (for frying)

55 min 24 servings Medium

All Recipes

Four-Way Veal Meatballs

Versatile veal meatballs perfect for appetizers, pasta, sandwiches, or as a main dish.

Prep

20 min

Cook

25 min

Total

55 min

Servings

Difficulty

Medium

Veal meatballs are a versatile and delicious option that can be served in a variety of ways. Whether you're looking for an elegant appetizer, a hearty addition to pasta, or a savory sandwich filling, these meatballs are a perfect choice. Made with tender ground veal and seasoned with aromatic herbs, these meatballs offer a mild yet rich flavour that pairs well with many sauces and sides. They're also easy to prepare and can be adapted to suit different culinary occasions.

Ingredients

Servings

Meatball Mixture

For Cooking

Instructions

Prepare the mixture

In a large bowl, combine the ground veal, breadcrumbs, egg, milk, garlic, onion, parsley, salt, and black pepper. Mix until just combined.

Pro tip: Do not overmix to keep the meatballs tender.

Chill the mixture

Cover and refrigerate the mixture for at least 10 minutes to firm up.

Pro tip: Chilling helps the meatballs hold their shape during cooking.

Shape the meatballs

Using your hands or a small scoop, form the mixture into 24 evenly-sized meatballs.

Pro tip: Wet your hands slightly to prevent sticking.

Heat the oil

In a large skillet, heat the olive oil over medium heat.

Pro tip: Ensure the oil is hot enough to sizzle a drop of water.

Cook the meatballs

Add the meatballs to the skillet, cooking in batches if necessary. Fry until browned on all sides and cooked through, about 8-10 minutes.

Pro tip: The internal temperature should reach 160°F (71°C).

Drain and serve

Remove the meatballs from the skillet and drain on paper towels. Serve warm with your choice of sauce or as desired.

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Tips & Tricks

<ul><li>For juicier meatballs, use a mixture of veal and pork.</li><li>Chill the mixture before shaping to prevent it from becoming sticky.</li><li>Use a small ice cream scoop to ensure even-sized meatballs.</li><li>Experiment with herbs like rosemary or sage for different flavours.</li></ul>

Serving Suggestions

Serve these veal meatballs with a simple tomato sauce for a classic pairing or with a creamy mushroom sauce for a more decadent option. They also make great sliders when paired with a tangy coleslaw on a soft bun. To make ahead, prepare the meatballs and store them uncooked in the fridge for up to 24 hours or freeze them for up to 3 months. Reheat gently to maintain their tenderness.