Veal Meatball

Craving pasta and meatballs? Using ground veal  instead of the typical beef offers a version that’s moist and delicious.

Ingredients:

• 4 slices of fresh  white bread, crusts removed
• 1/2 cup whole milk
• 1 1/2 pounds ground veal
• 3 tbsp fresh flat-leaf parsley, chopped
• 2 tbsp grated parmesan cheese
• 1 large egg, beaten
• 1/2 tsp each salt and pepper
• Easy Marinara Sauce

Directions:

1. Heat oven to 350 degrees. Pulse bread in a food processor until medium-fine crumbs are created. Should be approximately 1 cup.
2. In a large bowl, combine bread crumbs and milk until bread is completely soaked and milk has been nearly completely absorbed, about 5 minutes.
3. Add the veal, 2 tbsp parsley, cheese, egg and salt & pepper to bread mixture. Stir until just combined. Mixture will be somewhat loose. Refrigerate for 30 minutes.
4. Spray a  13 X 18 X 1 rimmed baking sheet with cooking spray. Form meat mixture into large meatballs, approximately 4 inches across. Place meatballs on the sprayed baking sheet. Bake for 20 minutes.
5. Heat marinara sauce in a large saucepan over medium heat for 5 minutes. Add baked meatballs and simmer over low heat for 45 minutes.

Makes 8 large meatballs.

Notes: Don’t have a food processor? Don’t fret, simply cut the bread into very small pieces using a serrated knife. Tomato sauce can easily be store-bought. Meatballs in sauce freeze well for about 1 month. Want to make 2-inch meatballs? Simply bake for 10 minutes instead of 20 minutes!