The Best Veal Meatballs {Recipe} (2024)

FAQs

What is the secret of a tender meatball? ›

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

It's got a lovely flavor and that tender, melt in your mouth quality. It's also much lighter than beef, so you don't feel as heavy when you eat it. One of my favorite veal recipes is for these delicious meatballs. I don't call 'em melt-in-your-mouth for nothing.

Most meatballs served in marinara sauce are made with a mixture of beef and another ground protein, like pork sausage or veal—or all three. Pork gives the meatballs extra flavor, and veal helps keep them moist and tender.

Overcrowding can prevent the meat from browning properly, so it's best to work in smaller batches rather than trying to squeeze them all into the pan at one time. Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior.

The longer the simmer, the more tender and succulent the meatballs become. 3. Concentration of Flavors: Simmering at a low temperature for an extended period also encourages the sauce to reduce and thicken.

This meat came from young calves who were confined in small dark spaces, with restricted movement, and fed on a largely liquid diet. The animals' meat was pale and mild because they weren't able to use their muscles. It was the product of cruelty and, in 2007, this method of production was outlawed in the EU.

But how does the meat taste different? Well, veal is slightly more tender than beef, due to the muscles not being worked for as long as the muscles of beef and it has a much more delicate flavour. Veal is actually easier for our bodies to digest than beef is because of how much more tender the meat is.

Veal in general is easy to digest and low in cholesterol. The Netherlands Nutrition Centre advises: veal is rich in vitamins and minerals, such as vitamin B1, vitamin D, proteins and iron. Veal is a lean meat, low in sodium and it forms part of the Food Pyramid.

Add Milk for Moisture

A little bit of milk will add moisture to your meatballs. (Many people think it's the eggs that add the moisture, but their role is to bind the meat, breadcrumbs, cheese and herbs.)

Is it better to bake meatballs at 350 or 400? ›

After all of the Italian meatballs I've been making lately, I consider myself a meatball expert. A good rule of thumb is to bake meatballs for 25-30 minutes at 350 degrees fahrenheit.

Browning meatballs is the first step in the cooking process. You aren't going to drop them into a pot of sauce raw. Not only will browning them prevent them from falling apart while they simmer in the sauce, it'll develop desirable color and flavor. Color and flavor elevate the dish.

Brown them first, then let them finish cooking in the marinara sauce. This results in a nice texture on the outside of the meatball but keeps it juicy and tender on the inside.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

5. Roll your meatballs in flour. Roll the finished meatballs in plain flour before frying. This is, hands down, one of the easiest ways I've discovered to prevent meatballs from falling apart when cooking.

Breadcrumbs: I add breadcrumbs for texture. I also love substituting them for crushed saltine crackers like we do for this meatloaf. Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked.

The Key to Tender Meatballs

This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough. (Eggs also contribute to tenderness, so don't skip them!)

If the meatballs are packed together too tightly, they will cook up rubbery, chewy, and tough. If the meatballs are different sizes, they will cook unevenly. The smaller meatballs may end up dry and overcooked, while the larger ones may end up undercooked.