Mighty Meatballs
This delicious recipe was supplied to us by one of our loyal ground veal customers, Mrs. Suzanne St-Louis. If you want to impress your guests, try this recipe, you will not disappoint. This will become a standard at your holiday parties and special events.
Ingredients
- 1 Kilo (2.2 lbs.) ground veal
- 7 eggs
- 150 ml (⅔ cup) finely chopped parsley
- 430 ml (1¾ cups) grated parmesan cheese
- (If using freshly grated parmesan cheese, reduce amount to 370 ml (1½ cups)). 430 ml (1¾ cups) bread crumbs
- 180 ml (¾ + cup) milk
- 180 ml (¾ + cup) olive oil
- 52.5 ml (3½ Tbsp.) Dijon mustard
Tags
Ground - Ground VealPreparation
Preheat oven to 350°F
In a large bowl, combine veal, eggs, parsley, cheese and bread crumbs, mix well.
Incorporate milk into veal mixture and mix well.
In a separate little bowl, mix oil & mustard and blend into to veal mixture.
Cover and refrigerate for about 45 minutes before forming balls.
Tip: You can refrigerate overnight & continue next morning. Recipe will yield about 125-130 meat balls. You can freeze the meatballs in freezer bags for up to 3 months or refrigerate and use within 3 days.
Using a Table Spoon size measuring spoon, scoop out the meat mixture and shape it into small balls. Arrange meatballs on a cookie sheet covered with parchment paper. Bake for 12 minutes, then turn each meatball over and continue baking for another 8-9 minutes to brown the other side.
When the cooking is complete, place the meatballs on paper towels to drain off excess oil. In a large pot add your favourite tomato sauce and bring to a boil. Lower heat to medium, add meatballs to the pot and let cook on medium heat for 30 minutes. To serve, place meatballs in individual serving spoons topped with tomato sauce, and a toothpick for spearing. Serve hot.
If you are defrosting the meatballs make sure to thaw in the fridge, preferably the night before. May be heated up in the microwave and served hot. Or cook in your favourite tomato sauce for 30-40 minutes and serve over pasta.
In a large bowl, combine veal, eggs, parsley, cheese and bread crumbs, mix well.
Incorporate milk into veal mixture and mix well.
In a separate little bowl, mix oil & mustard and blend into to veal mixture.
Cover and refrigerate for about 45 minutes before forming balls.
Tip: You can refrigerate overnight & continue next morning. Recipe will yield about 125-130 meat balls. You can freeze the meatballs in freezer bags for up to 3 months or refrigerate and use within 3 days.
Using a Table Spoon size measuring spoon, scoop out the meat mixture and shape it into small balls. Arrange meatballs on a cookie sheet covered with parchment paper. Bake for 12 minutes, then turn each meatball over and continue baking for another 8-9 minutes to brown the other side.
When the cooking is complete, place the meatballs on paper towels to drain off excess oil. In a large pot add your favourite tomato sauce and bring to a boil. Lower heat to medium, add meatballs to the pot and let cook on medium heat for 30 minutes. To serve, place meatballs in individual serving spoons topped with tomato sauce, and a toothpick for spearing. Serve hot.
If you are defrosting the meatballs make sure to thaw in the fridge, preferably the night before. May be heated up in the microwave and served hot. Or cook in your favourite tomato sauce for 30-40 minutes and serve over pasta.