Nonna Ortenzia's Meatballs - Canadian Beef | Canada Beef
Nonna Ortenzia’s Meatballs

Nonna Ortenzia’s Meatballs

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Nonna Ortenzia’s Meatballs

Nonna Ortenzia’s Meatballs

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 Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Serving: 24


(250 g) ground Canadian veal

(250 g) ground pork

fresh bread crumbs


finely shopped fresh Italian parsley

grated Parmesan cheese

clove garlic, minced


Pinch of hot pepper flakes

pasta tomato 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.

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