Veal Piccata Meatballs
Piccata meatballs on a bed or linguine in a white bowl toped with fresh parsely or garnish

Veal Piccata Meatballs

Veal Piccata Meatballs are a delicious spin on a classic veal flavor in meatball form. They are so tender and packed with all the flavor that will have your mouth watering. This dish will impress all your guests or even your pickiest eaters. These Veal Piccata Meatballs are a 30-minute meal easy enough to make during the week, made even easier when you freeze half to pull after a busy weekday.
You can serve these meatballs over linguine or your fav noddle. That is if you are lucky, because these meatballs are so good, they just may never make it to a plate. If you are unsure because of the capers, then you need to try this because the capers give just the right amount of salty goodness that ties this whole recipe together.
Looking for a simpler meatball recipe, try our Oven Baked Veal Meatball Recipe they are just as good! You can thank Christina from It is a Keeper Blog for this perfect recipe, find more of her recipes and see what she says about these meatballs on her website!

Nutritional Information Per Serving

361kcal
Calories

24g
Protein

23g
Fat

13g
Saturated Fat

1092mg
Sodium

10g
Carbohydrates

151mg
Cholesterol

1g
Trans Fat

1g
Fiber

3g
Sugar

1012IU
Vitamin A

16mg
Vitamin C

130mg
Calcium

2mg
Iron

493mg
Potassium

Ingredients

FOR THE MEATBALLS:

  • 1 saltine crackers (or soda cracker) sleeve
  • 1 small onion diced
  • 5 cloves garlic chopped
  • 1/3 cup fresh parsley
  • 1 pound ground veal
  • 1/3 cup grated parmesan
  • 1 egg
  • 1 tablespoon lemon zest
  • 1 teaspoon House Seasoning Blend

FOR THE PICCATA SAUCE:

  • 4 tablespoons butter divided
  • 3 cloves minced garlic
  • 1 shallot finely diced
  • ½ cup white wine
  • 1 tablespoon flour
  • 3 tablespoons fresh lemon juice
  • 1 cup chicken stock
  • 1/4 cup capers drained
  • 2 tablespoons butter cubed
  • 2 tablespoons fresh parsley minced
  • Parsley for garnish

Instructions

MEATBALLS:

  1. Preheat oven to 400 degrees F.
  2. Place the saltines in a food processor and process until they are fine crumbs; transfer to a large mixing bowl.
  3. Add the onion, garlic and parsley to the food process and process until everything is finely minced; transfer to the bowl with the bread crumbs.
  4. Add the veal, parmesan cheese, egg, lemon zest and House Seasoning to the breadcrumbs.
  5. Gently mix until all of the ingredients are combined. Be careful not to over-mix.
  6. Form veal mixture into meatballs.
  7. Place meatballs on a rimmed baking sheet and bake for 15 minutes or until an internal temperature of 160 degrees F.

SAUCE:

  1. Add 2 tablespoons of butter to a skillet over medium-high heat.
  2. When the butter has melted, add the shallots and cook until translucent, about 3 minutes.
  3. Add garlic and cook for 30 seconds.
  4. Add wine and stir until it reduces by half, about 2-3 minutes.
  5. Stir in flour and whisk until combined.
  6. Whisk in chicken broth and lemon juice.
  7. Simmer for 5 minutes.
  8. Add capers and baked meatballs.
  9. Simmer for 5-7 minutes to allow the sauce to thicken slightly.
  10. Add remaining 2 tablespoons of butter and stir until melted and combined.
  11. Top with fresh parsley.

Expert Tips

  • Piccata Recipe Can be Doubled: Great recipe for a crowd or a make ahead meal.  Simply increase the ingredients proportionately and split it into two baking dishes before baking.
  • Crackers: A different cracker can be utilized, even a gluten free one if required for your dietary needs.
  • Serving suggestions: Pasta is great, choose a gluten free or whole wheat pasta if required. However, risotto or couscous are fabulous with this too.
  • Variation tip: Add a nice Italian seasoning blend to your meatballs.
  • Sandwich: Make an incredible sandwich on a toasted roll, with these meatballs drizzled with the sauce and topped with some provolone or mozzarella.
  • Cooking Tip: Always use a meat thermometer so that you do not overcook these tender meatballs.