veal meatballs on a baking sheet
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5 from 3 votes

Veal Meatballs

Small, tender, flavorful meatballs perfect for serving with spaghetti and tomato sauce, adding to minestrone or other hearty soups, or offering on their own.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main
Cuisine: Italian
Keyword: Veal Meatballs
Servings: 6
Calories: 158kcal
Author: Molly Watson


  • 1 pound ground lean veal
  • 2 medium shallots or 1 large
  • 1 small garlic clove
  • 1/4 cup loosely packed flat-leaf parsley leaves
  • 1/2 cup panko or fine fresh bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 3 tablespoons whole milk
  • 3/4 teaspoon salt
  • 1/4-1/2 teaspoon freshly ground pepper to taste
  • 1/8 teaspoon freshly grated nutmeg


  • Put the veal to one side in a large mixing bowl.
  • Peel and mince the shallot(s) and garlic. Mince the parsley leaves. Add them all to the other side of the bowl the veal is in. Add the panko, cheese, cream, salt, pepper, and nutmeg as well. Use your hands to mix the non-veal ingredients together, then work in the veal, blending everything together well.
  • Shape the mixture into 24 balls, about 1.5-inches across each. Set on a parchment-lined baking sheet and chill for about 30 minutes.
  • Heat an oven to 425°F and set a cooking rack in the top third of the oven. Bake the meatballs on that top rack until browned and cooked through, 20-25 minutes. You can turn them all over half-way through baking, if you want. Alternatively, you can fry them in a pan over medium-high heat: work in batches so the meatballs are in a single layer and not touching each other, turn them as the brown and cook until they’re browned and cooked through, 10-15 minutes per batch.


For richer meatballs, replace up to half the veal with ground pork; for lighter meatballs replace up to half the veal with ground chicken.