🌟 Level up your cooking skills with our divine veal meatball recipe. 🤤 Relish tender, succulent meatballs packed with flavor, making any dish extraordinary.
Roll the meat mixture gently into even-portioned meatballs and place them onto a parchment paper-lined baking sheet. We got 12 one to 1 1/2 “ balls out of one pound of meat.
Chill the meatballs in the fridge for one hour.
Fry the meatballs
When ready to cook, preheat a large cast iron skillet over medium-high heat with one tablespoon of cooking oil, like avocado or canola oil.
Arrange the meatballs in the skillet and cook for about 4 to 6 minutes per side, rotating the meatballs as needed for a golden crust on all sides and to be cooked through. Rotate the meatballs around to make sure they are being cooked evenly.
The meatballs are ready when a digital meat thermometer reads 160 degrees F when inserted into the thickest part of the meatball, about 18-20 minutes total.
Carefully remove the meatballs from the frying pan with a slotted spoon or long tongs to serve.
Serve & Garnish
Serve the cooked meatballs as desired with a hint of minced fresh parsley, a pinch of freshly ground black pepper, and a little more parmesan cheese as garnish.
Notes
To Bake the meatballs:
Make the meatballs as directed and chill them. When ready to cook, preheat the oven to 375 degrees F. Transfer the whole baking sheet to the oven.
Bake at 375 20 minutes until internal temperature is 160 degrees F. Serve hot.To keep it low-carb: We served these veal meatballs over sauteed cabbage tossed with Rao's marinara sauce.