Emily Richards, P.H.Ec., shared with Canada Beef her Nonna's (Nana's) veal meatball recipe from her cookbook Per La Famiglia. These moist and tasty meatballs will be a hit with friends and family.
Prep: 20 mins
Cook: 25 mins
Yields: Makes about 24 meatballs.
8 oz.(250 g) ground Canadian veal
8 oz.(250 g) ground pork
1 cupfresh bread crumbs
2 tbspfinely shopped fresh Italian parsley
2 tbspgrated Parmesan cheese
1 clove garlic, minced
Pinch of hot pepper flakes
3-4 cupspasta sauce (homemade or jarred)
Preheat oven to 350 F (180 C). Line a baking sheet with foil.
In a large bowl, mix together veal, pork, breadcrumbs, egg, parsley, Parmesan, garlic, salt and red pepper flakes until well combined. Using wet hands roll meat mixture into 1-inch (2.5 cm) balls. Place on a prepared sheet.
Bake in oven for about 12 minutes or until no longer pink inside, but not browned.
Meanwhile, heat pasta sauce over medium heat. Add meatballs to sauce and boil gently for about 10 minutes. Serve with pasta or in a bun.
Tip: If you don’t have fresh breadcrumbs, soak some stale bread in milk or water and break up into small pieces and add to meat mixture.
Published with permission by Author Emily Richards, Publisher Whitecap Books. Credit to food Photographer: Jonathon Bielaski
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