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PARMESAN MEATBALLS
Appetizers

PARMESAN MEATBALLS

PARMESAN MEATBALLS

Meatballs always remind me of high school lunches. My mom used to make them the night before and put them on sandwiches, topped with iceberg lettuce and pickled eggplant. Whenever I took out my little brown bag with oil stains, I knew it was going to be good!

This recipe from my partner Michele uses equal parts veal and cheese. It’s a totally decadent version my teenage self would have loved!

Preparation 15 min
Cooking time 30 min
Portions 6

Ingredients

Meatballs

To serve

Preparation

  1. In a large bowl, combine veal, cheese, egg and breadcrumbs. Mix delicately by hand.
  2. Using the mixture, prepare meatballs with a diameter of about 4 cm.
  3. In a pot, heat the Marinara sauce.
  4. Gently add the meatballs to the sauce. Do not mix too much as the meatballs may break.
  5. Continue cooking, at low-medium heat and uncovered, for about 30 minutes.
  6. Taste to adjust seasoning.
  7. Serve meatballs as an entrée, with a dash of olive oil, sprinkling of parmesan and a tablespoon of pesto and ricotta.
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