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Veal & Mushroom Meatballs

Prep Time:
20 mins.
Cook Time:
1 1/2 hrs.


  • 10 ounces ground veal
  • 10 ounces mushrooms, chopped fine
  • 3 ounces bread crumbs
  • 3 ounces milk
  • 2 eggs
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons chopped Italian parsley
  • Tomato Sauce
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 teaspoon garlic, mashed
  • 2 cups plum tomatoes, canned
  • 1/4 cup tomato purée
  • 3 basil leaves
  • 1 bay leaf
  • 1½ teaspoons chopped Italian parsley
  • Salt to taste
  • Ground black pepper to taste


  1. Pre-heat the oven to 350°F.
  2. In a medium-sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, eggs, garlic powder, onion powder, salt, black pepper and chopped parsley.
  3. Form the meat mixture into 1.5 oz. meatballs. Place the meatballs onto a sheet pan that has been lightly coated with oil.
  4. Place the sheet pan in the oven for 30 minutes or until the meatballs have browned and reached an internal temperature of 165°F.
  5. For the sauce, in a medium-sized saucepan, sauté the onions and garlic in oil over medium heat.
  6. Add the plum tomatoes, tomato purée, herbs, salt and pepper. Simmer for 20 to 30 minutes.
  7. Remove and discard the bay leaf; transfer the mixture to a food processor and coarsely blend.
  8. Add the cooked meatballs to the tomato sauce and braise them for 45-60 minutes. Serve with your favorite pasta.

Source: Funded by the Beef Checkoff