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Veal Meatballs

Prep Time:
25 mins.
Cook Time:
20-25 mins.


  • 1 pound Catelli ground veal
  • 1 cup soft bread crumbs
  • 1 egg, slightly beaten
  • 1/4 cup finely chopped onion
  • 2 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed garlic
  • 1/8 teaspoon freshly ground black pepper
  • Grated Parmesan cheese


  • 2 teaspoons vegetable oil
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon crushed garlic
  • 1 can (14-1/2 to 16 ounces) whole tomatoes, undrained
  • 3 tablespoons tomato paste
  • 1 teaspoon Italian seasoning, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon grated Parmesan cheese


  1. Prepare sauce. In 2 1/2 quart saucepan, heat oil over medium heat until hot. Add onion and garlic; cook and stir 2 minutes or until onion is crisp-tender. Add tomatoes, breaking up with spoon; stir in tomato paste, Italian seasoning, salt, sugar, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until thickened, stirring occasionally. Remove from heat; keep warm.
  2. Meanwhile heat oven to 350°.Combine ground veal, bread crumbs, egg, onion, parsley, salt, garlic and pepper, mixing lightly but thoroughly. Mixture will be moist. Shape into 12 meatballs; arrange in greased 15”x 10” jelly roll pan. Bake in 350° oven 20 minutes or until centers are no longer pink, turning once.
  3. Stir 1 tablespoon cheese into sauce. Arrange 3 meatballs on each of 4 individual plates; top with equal amounts of sauce. Sprinkle with cheese, as desired.

Cook's Tip: Prepared spaghetti sauce may be substituted for sauce.

Source: VealMadeEasy.com