Why you should cook veal meatballs
Veal meatballs have a much finer texture compared to other types of minced meat. The mild flavour allows you to experiment with different herbs like parsley or basil. They cook relatively quickly which makes them ideal for busy evenings. You can easily double the batch and freeze some for a later date.
How to prepare veal meatballs
Mix ingredients: Place the minced veal, breadcrumbs, egg, parmesan, garlic, and parsley into a large mixing bowl. Add salt and pepper to season the mixture well. Use your hands to combine everything until the ingredients are evenly distributed. Do not overmix the meat as this can make the texture tough.
Shape meatballs: Take a small amount of the mixture and roll it between your palms to form a ball about the size of a golf ball. Repeat this process until all the meat is used up. Try to keep them a similar size so they cook at the same rate. You should get about twelve to sixteen meatballs from this batch.
Fry the meat: Heat the olive oil in a large frying pan over a medium heat. Add the veal meatballs to the pan but do not overcrowd it. Cook them in batches if necessary to ensure they brown properly on all sides. Turn them gently using tongs to avoid breaking them apart.
Finish cooking: Continue frying for about ten minutes until they are golden brown and cooked through to the centre. You can cut one open to check that no pink remains. Serve the meatballs immediately while they are hot and juicy. They pair beautifully with pasta or a crisp green salad.
My best tips for veal meatballs
To ensure your veal meatballs remain juicy, avoid pressing down on them with a spatula while they fry. Keeping the heat at a medium level prevents the outside from burning before the inside is ready. If the mixture feels too wet, you can add a little more breadcrumbs one spoonful at a time.
Chilling the shaped balls in the fridge for ten minutes before frying helps them hold their shape better in the pan. You can also bake them in the oven at two hundred degrees for a lighter version. Always use fresh herbs where possible to enhance the delicate taste of the veal. Make sure the pan is hot before adding the meat to get a good sear.
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pork tenderloin medallions,
boiled pork ribs or
tuna mousse in choux buns.
