Veal Meatballs

I had a craving and did not want to stick with standard beef and pork.

Simple enough and great in a sandwich, veal meatballs freeze well or are an easy prep for an evening meal.


1 lb ground veal

2 tablespoons demi glaze or steak sauce

2 tablespoons chopped yellow onion

1 tablespoon Dijon or whole grain mustard

1/2 cup plain bread crumbs

1 egg, beaten

1/2 tsp salt

1/2 tsp ground black pepper

2 tablespoons high heat olive oil


3 ounces red wine

1/2 pack POMI crushed tomato

1/2 can tomato paste

3 cloves garlic

2 sprigs of basil, leaves cut juliene

salt & pepper to taste


Set your oven to 375˚ Convection or 400˚ Bake.

Combine all of the meatball ingredients, minus the oil.

Roll into golf ball size meatballs and place on wax paper lined pan into freezer for 10 minutes.

Use a saute or skillet (that can be placed into oven). Heat pan over a medium to high heat. After 1 minute add the 2 tbls high heat olive oil. Turn pan to coat and carefully place meat balls into pan.

After 2 minutes they begin to turn grey around the base. Use a spatula to turn them as some may stick to bottom of pan.

Continue to turn them after a few minutes, then place pan into oven.

After 5 minutes, add the garlic & wine to pan. Wait a few minutes then add basil, crushed tomato and paste. Stir and let it continue to cook to reduce (about 8-10 minutes).

Remove pan from oven and season with salt and pepper.

Serve with pasta, rice, as an appetizer or in a bun with some cheese.

I couldn’t resist toasting the bun and melting cheese under the broiler.



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