Ina Garten’s Veal Meatballs is made with ground veal, ground pork, sweet Italian sausage, Italian-style breadcrumbs, grated Parmesan cheese, grated Pecorino cheese, minced fresh parsley, ground fennel, eggs, whole milk, fresh ricotta, and marinara sauce. This delicious Veal Meatballs recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 6 people.
This Veal Meatballs Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- ½ cup good olive oil, divided
- 2 teaspoons minced garlic (2 cloves)
- 1 pound ground veal
- 1 pound ground pork
- ½ pound sweet Italian sausage, casings removed and meat crumbled
- 1 cup Italian-style breadcrumbs, such as Progresso
- ½ cup grated Italian Parmesan cheese (2 ounces)
- ¼ cup grated Italian Pecorino cheese (1 ounce)
- ½ cup minced fresh parsley
- 1 teaspoon ground fennel
- Kosher salt and freshly ground black pepper
- 2 extra-large eggs, lightly beaten
- ¾ cup whole milk
- ¾ cup fresh whole-milk ricotta
- 2 (32-ounce) jars good marinara sauce, such as Rao’s
How To Make Veal Meatballs?
- Preheat the Oven: Preheat the oven to 425°F (220°C). Arrange two racks evenly spaced in the oven.
- Prepare the Garlic Oil: Heat ¼ cup (60 ml) of olive oil in a small (8-inch) sauté pan over medium-low heat. Add the minced garlic and sauté for 30 seconds until fragrant but not browned. Set aside to cool.
- Mix the Meat: In a large mixing bowl, combine the ground veal, ground pork, and crumbled sausage. Add the breadcrumbs, Parmesan, Pecorino, minced parsley, ground fennel, 1½ tablespoons salt, and 2 teaspoons black pepper. Blend lightly with a fork.
- Combine Ingredients: Add the beaten eggs, whole milk, ricotta, and the cooled garlic-and-oil mixture. Combine lightly but thoroughly.
- Shape the Meatballs: With damp hands, measure 2½ to 3-ounce portions of the mixture (using a level 2¼-inch ice cream scoop) and roll each portion lightly into a ball. Place the meatballs one inch apart on two sheet pans. Brush generously with the remaining ¼ cup (60 ml) of olive oil.
- Roast the Meatballs: Roast the meatballs for 25 to 30 minutes until lightly browned.
- Simmer in Marinara Sauce: In a large pot, pour in the marinara sauce and bring to a simmer. Gently add the roasted meatballs and simmer for 10 minutes.
- Serve Hot: Serve the meatballs hot with additional marinara sauce, if desired.
Recipe Tips:
- Use Fresh Ingredients: For better flavor, use fresh herbs, good-quality meat, and fresh ricotta. Fresh ingredients make the dish taste great.
- Don’t Overmix the Meat: Mix the meat mixture gently. Overmixing can make the meatballs tough instead of soft.
- Chill the Mixture: After mixing, put the meat mixture in the fridge for about 30 minutes. This helps the meatballs keep their shape while cooking.
- Test a Small Meatball: Cook a small meatball in a skillet before baking all of them to check the seasoning. Add more salt and pepper if needed.
- Simmer Gently: When adding meatballs to the sauce, let them simmer gently. This keeps them tender and lets them soak up the sauce flavors.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover veal meatballs cool until they reach room temperature. Then, place them in an airtight container and store them in the refrigerator for up to 3 days.
- Freeze: To freeze the meatballs, let them cool completely, then place them in an airtight container or freezer bag. Make sure to label the container with the date. They can be frozen for up to 3 months.
- Reheat: Preheat the oven to 350°F (175°C). Place the meatballs in an oven-safe dish and cover with marinara sauce. Bake for about 15-20 minutes or until heated through.
Nutrition Facts
Serving Size: 4 meatballs (approximately 165g)
- Calories: 282
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 74mg
- Sodium: 126mg
- Potassium: 317mg
- Total Carbohydrate: 32g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 16g
Try More Ina Garten Recipe:
- Ina Garten Rosemary Roasted Pork Tenderloins
- Ina Garten Warm Vegetable & Grain Bowl
- Ina Garten Spaghetti Squash Arrabbiata
- Ina Garten Truffled Mac & Cheese
Ina Garten Veal Meatballs
Description
Ina Garten’s Veal Meatballs is made with ground veal, ground pork, sweet Italian sausage, Italian-style breadcrumbs, grated Parmesan cheese, grated Pecorino cheese, minced fresh parsley, ground fennel, eggs, whole milk, fresh ricotta, and marinara sauce. This delicious Veal Meatballs recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C). Arrange two racks evenly spaced in the oven.
- Prepare the Garlic Oil: Heat ¼ cup (60 ml) of olive oil in a small (8-inch) sauté pan over medium-low heat. Add the minced garlic and sauté for 30 seconds until fragrant but not browned. Set aside to cool.
- Mix the Meat: In a large mixing bowl, combine the ground veal, ground pork, and crumbled sausage. Add the breadcrumbs, Parmesan, Pecorino, minced parsley, ground fennel, 1½ tablespoons salt, and 2 teaspoons black pepper. Blend lightly with a fork.
- Combine Ingredients: Add the beaten eggs, whole milk, ricotta, and the cooled garlic-and-oil mixture. Combine lightly but thoroughly.
- Shape the Meatballs: With damp hands, measure 2½ to 3-ounce portions of the mixture (using a level 2¼-inch ice cream scoop) and roll each portion lightly into a ball. Place the meatballs one inch apart on two sheet pans. Brush generously with the remaining ¼ cup (60 ml) of olive oil.
- Roast the Meatballs: Roast the meatballs for 25 to 30 minutes until lightly browned.
- Simmer in Marinara Sauce: In a large pot, pour in the marinara sauce and bring to a simmer. Gently add the roasted meatballs and simmer for 10 minutes.
- Serve Hot: Serve the meatballs hot with additional marinara sauce, if desired.
Notes
- Use Fresh Ingredients: For better flavor, use fresh herbs, good-quality meat, and fresh ricotta. Fresh ingredients make the dish taste great.
- Don’t Overmix the Meat: Mix the meat mixture gently. Overmixing can make the meatballs tough instead of soft.
- Chill the Mixture: After mixing, put the meat mixture in the fridge for about 30 minutes. This helps the meatballs keep their shape while cooking.
- Test a Small Meatball: Cook a small meatball in a skillet before baking all of them to check the seasoning. Add more salt and pepper if needed.
- Simmer Gently: When adding meatballs to the sauce, let them simmer gently. This keeps them tender and lets them soak up the sauce flavors.
Ina Garten Veal Meatballs