Veal Meatballs Italian Style
Classic Veal Meatballs with noodles

Veal Meatballs Italian Style

Veal Meatballs Italian Style are just one of those recipes you'll want to make on a weekly basis. Pair them with your favorite pasta, sandwich them between your favorite hero and slather with mozzarella, or just go to town and eat a big ol' bowl of them alone in all their glory!
To make these meatballs even better they are made in the oven and not on the stove. Giving them that delicious even browning on the outside of the meatball. This recipe makes about 12 meatballs, but doubling is not that hard, and you can always freeze the extras.
After your meatball mixture is ready, try doing a taste test before you form the meatballs. It is important to note that this doesn’t mean eating raw meat! Form a little test patty and cook it in with some oil in a frying pan. After you taste the patty, adjust the seasoning if you need to and say goodbye to bland meatballs! Veal meatballs are so easy and so good, we have a bunch of recipe ideas for you. Check them out here!

Prep Time:
25 minutes

Cook Time:
20-25 minutes

Total Time:
45-50 minutes



  • 1 pound 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 extra virgin olive 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°F. 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-inch jelly roll pan. Bake in 350°F 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.

Chef’s Tip: *Prepared spaghetti sauce may be substituted for sauce.

Nutritional Information Per Serving