Oven Baked Veal Meatballs
Oven Baked crispy meatballs in a bowl

Oven Baked Veal Meatballs

These oven baked veal meatballs have a quick prep of only 20 minutes and then you pop them in the oven. This recipe can easily be cut in half or doubled for events, gatherings, or big families with growing kids and hearty appetites.
This recipe makes around 32 meatballs with a serving size of about four, but this depends on how big you make each ball. These are made bite sized, nice and tender on the inside with the perfect amount of crispiness on the outside. They could easily be served as an appetizer or you can cover them in sauce (store bought or homemade) and pair with some pasta, baked ziti or check out our meatball sub recipe ideas.
You can get creative and have fun with meatball subs by discovering some new flavors! Try the authentic Italian meatballs or take your VEAL confidence to a new level and try some BBQ, buffalo, or Greek meatball subs.
These meatballs will last in the fridge for up to 3 days or can be frozen up to 3 months if placed in airtight container or zip sealed freezer bag.  These oven baked veal meatballs are easy to pull out of the freezer at any time to reheat, for dinner in the middle of a crazy week.  Such a great dish and so diverse that you can do so much with it.
If you haven’t yet, you NEED to try these Veal Piccatta Meatballs next.

Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes


  • 2 pounds ground veal
  • 1/2 cup seasoned breadcrumbs (or gluten free)
  • 1/4 cup Parmesan cheese
  • 1/4 cup milk
  • 3/4 cup beef broth
  • 1 egg
  • 1/4 cup chopped parsley or dried parsley
  • 1 tsp granulated garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp oregano or Italian Seasoning


  1. Preheat oven to 450 degrees Fahrenheit
  2. In a large mixing bowl, combine the breadcrumbs, Parmesan cheese, milk, egg, parsley, oregano, salt, pepper, garlic and 1/4 cup of beef broth. Mix until well combined.
  3. Add the ground veal to the mixture and just combine. Do not over mix, but be sure seasonings are well incorporated.
  4. Coat a baking sheet with edges or 9×13 pan with non-stick spray and roll meatballs into 1” circles (use a scoop for accuracy). Place meatballs onto baking sheet or pan
  5. Pour remaining 1/2 cup beef broth around meatballs and bake for 25 min, 160 internal temperature

Meatballs can be frozen up to 3 months if placed in airtight container or zip sealed freezer bag.  Meatballs will last in the fridge for up to 3 days. Reheat to 165 degrees