The Best Veal Meatballs {Recipe} (2024)

FAQs

What is the secret of a tender meatball? ›

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

It's got a lovely flavor and that tender, melt in your mouth quality. It's also much lighter than beef, so you don't feel as heavy when you eat it. One of my favorite veal recipes is for these delicious meatballs. I don't call 'em melt-in-your-mouth for nothing.

Most meatballs served in marinara sauce are made with a mixture of beef and another ground protein, like pork sausage or veal—or all three. Pork gives the meatballs extra flavor, and veal helps keep them moist and tender.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Veal is notorious for its cruelty. All veal comes from a baby cow who was separated from their mom at birth and forced to endure horrific abuse.

Starting in the 1980s, people all over the world began to feel disgusted by veal, when the treatment of baby cows was exposed: Veal was produced by separating baby cows from their mothers and raising them in tiny crates where they could barely move.

This meat came from young calves who were confined in small dark spaces, with restricted movement, and fed on a largely liquid diet. The animals' meat was pale and mild because they weren't able to use their muscles. It was the product of cruelty and, in 2007, this method of production was outlawed in the EU.

Egg is used as a binding agent, and some type of bread crumb or cracker is added to give meatballs a bit more depth. When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs.

Is it better to bake meatballs at 350 or 400? ›

After all of the Italian meatballs I've been making lately, I consider myself a meatball expert. A good rule of thumb is to bake meatballs for 25-30 minutes at 350 degrees fahrenheit.

Italian-style meatballs often include additional ingredients such as milk, olive oil, ground pork, fresh parsley, red pepper flakes, Italian herb seasoning, and sometimes a combination of ground beef, veal, and pork [2].

Some people like to drop the raw meatballs directly in a pot of Italian tomato sauce and let them simmer. Some people like to cook the meatballs in the oven first and then put the browned meatballs in the tomato sauce.

Brown them first, then let them finish cooking in the marinara sauce. This results in a nice texture on the outside of the meatball but keeps it juicy and tender on the inside.

You can brown the uncooked meatballs in a sauté pan before adding them to the sauce. You can brown them in the oven. Or you can skip browning altogether and put the raw meatballs straight into the sauce to cook.

Breadcrumbs: I add breadcrumbs for texture. I also love substituting them for crushed saltine crackers like we do for this meatloaf. Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked.

Add moisture.

Eggs and binders like breadcrumbs mixed with milk all help with keeping meatballs tender and moist, so don't skip any of these.

The Key to Tender Meatballs

This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough. (Eggs also contribute to tenderness, so don't skip them!)

If the meatballs are packed together too tightly, they will cook up rubbery, chewy, and tough. If the meatballs are different sizes, they will cook unevenly. The smaller meatballs may end up dry and overcooked, while the larger ones may end up undercooked.