Prep 5 mins
Cook 20 mins
A local Italian restaurant makes an awesome veal meatball dinner served with a pesto sauce to allow the delicate flavors of the veal to shine through. This is my version.
- 1 lb ground veal
- 1 egg white
- 1⁄2 cup parmesan cheese
- 1⁄2 cup Italian seasoned breadcrumbs
- 1 shallot, minced
- 1⁄4 teaspoon nutmeg
- Pre-heat oven to 400.
- Combine all ingredients together.
- Form into one inch balls.
- Bake for 20-25 minutes.
- Serve with your favorite sauce.
Thanks for posting this quick and tasty recipe. I changed it a bit by adding minced onion instead of minced shallot (I didn't have shallots on hand.) Also, I wrapped the pan in foil and baked the meatballs for 15 minutes, then baked them uncovered for 5 more and then boiled the meatballs in the tomato sauce for five more minutes. Next time I make this, I will substitute garlic powder for the nutmeg.
I ALWAYS keep these on hand in the freezer - wonderful recipe. Throw a few into your favorite sauce and boil some quality pasta for an instant gourmet meal. Outstanding, KelBel -- thank you.
These were great! I made them to make meatball sandwiches. I used regular breadcrumbs because I didn't have any Italian. I also didn't have a shallot so I chopped up about 1/8 a cup of onion and put in 2 cloves of minced garlic. Once they were done baking, I put them on hoagie rolls & topped with my favorite pizza sauce. Yummm!