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Italy - Tuscan Poplette of Veal (Meatballs)


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Rate this recipe 4.6/5 (8 Votes)


  • Meatballs
  • 4-1/2 lbs ground veal
  • 10 slices white bread, crust removed (I normally use wheat)
  • 20 oz milk
  • 12 oz parmesan cheese, grated
  • pinch of nutmeg
  • 8 eggs
  • Tomato & Vegetable Sauce
  • 3-4 garlic cloves, finely chopped
  • 2-3 onions, brunoise cut
  • 3 carrots, brunoise cut
  • 3 celery sticks, brunoise cut
  • 2 28 oz can of whole tomatoes, rough chop, keep liquid
  • 1 qt chicken stock
  • Olive oil
  • Serving
  • Mozzarella cheese or parmesan cheese
  • Optional - can be served over spaghetti


Servings 15


Step 1

- Soak bread slices with milk until completely absorbed
- Mix soaked bread slices with veal
- Add nutmeg, parmesan cheese and eggs
- adjust seasoning with salt/pepper
- work the mixture until it is fully mixed and smooth texture
- make medium size balls

- In pot, saute onion, garlic, carrots and celery until golden in color
- Add tomatoes and slowly start to add chicken stock (you may not use it all, depends on consistency you are looking for)
- Adjust seasoning, salt/pepper, and bring to a boil
- Lower heat and cook for about 20-30 minutes
- Drop meatballs in the tomato sauce and Cook until the meatballs are ready

For serving you can plate over spaghetti or on their own. Sprinkle with mozzarella or parmesan


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