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Veal Meatballs with Gorgonzola


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Rate this recipe 4.8/5 (4 Votes)


  • 2 slices stale good-quality white bread, crusts trimmed
  • 1/2 cup milk
  • 2 tbsp. EVOO
  • 1 1/2 lbs. ground veal
  • Salt and pepper
  • 6 oz. gorgonzola crumbled
  • 1/3 cup grated parmigiano reggiano (a generous handful)
  • 1 egg
  • 2 cloves garlic, finely pasted or grated
  • 3 tbsp. chopped or slivered sage leaves
  • A few grates fresh nutmeg
  • TO SERVE AS A MEAL add: Apple & Fennel Salad
  • 1 lemon, juiced
  • 2 tbsp. honey
  • 2 tbsp. cider vinegar
  • 1/4 cup EVOO
  • Salt and pepper
  • 2 green apples—peeled, quartered, cored and thinly sliced crosswise
  • 1 large bulb fennel—bulb quartered and thinly sliced lengthwise, fronds coarsely chopped to equal 1/2 cup



Step 1

1.Preheat the oven to 425°. In a bowl, soak the bread in the milk to soften.

2.Place a rack on a large baking sheet. Drizzle theEVOOinto a large bowl. Add the veal and season with salt and pepper. Squeeze out the excess liquid from the bread and crumble it into the meat. Mix in the 2 cheeses, the egg, garlic, sage and nutmeg. Roll the meat into 1 1/2- to 2-inch balls. Arrange on the prepared baking sheet and roast until browned, 12 to 15 minutes.

3.For the salad: In a large bowl, whisk the lemon juice, honey and vinegar. Drizzle in theEVOOand season with salt and pepper. Add the apples and fennel and toss.

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