Veal meatballs are made from ground veal mixed with a binder, seasonings, and cooked in various ways. They are traditionally served in tomato sauce but can also be served with other sauces or toppings to enhance the delicate flavor of the meat.
Veal meatballs are a traditional dish, mainly of Italian cuisine, which consists of minced veal formed into a spherical ball and cooked. Veal is meat from very young beef cattle and is similar to regular beef. It has a pale pink color, however, and a less robust, milder flavor than beef. Meatballs are usually made by mixing raw ground beef with seasonings and some sort of binder, such as eggs and bread or cracker crumbs. The mixture is rolled into balls and can be cooked in a variety of ways.
Meatball recipes are nearly as varied as the cooks who make them, and while it’s easy to quickly find dozens of meatball recipes on the Internet, most share a few basic characteristics. The first of these is veal addiction. Veal patties should be made primarily from ground veal, although some recipes may call for a combination with other meats, such as regular ground beef or ground pork. If veal isn’t the main ingredient in the meat, however, it may not properly be called a veal meatball.
Another common feature of all veal meatball recipes is the binder that helps the meatballs keep their shape and hold together while cooking. This is almost always a combination of egg and some type of starch, such as bread or cracker crumbs, although others are possible, such as cooked rice or even dried potato flakes. These are mixed with the raw meat before balls are formed.
Seasonings are an important part of any veal meatball recipe. Most meatballs are seasoned well, typically with salt and pepper and, perhaps, savory herbs such as parsley, thyme, and oregano. Garlic is also another common seasoning. Some recipes call for other ingredients like grated parmesan, chopped mushrooms or even a cube of cheese, stuffed in the center. Veal meatballs are usually less seasoned than other meatballs due to the more delicate flavor of the meat.
Cooking techniques for veal patties include browning in a pan, pan-frying, and even frying. The patties can be formed to any desired size, but larger patties are usually browned or fried, then finished by simmering or cooking in some type of liquid. Regular meatballs made from ground beef or pork are usually served in a rich tomato sauce typical of Italian cuisine, and veal meatballs can definitely be served this way. Many cooks prefer to serve them in other ways, however, to keep the strong flavor of the tomato sauce from hiding the flavor of the veal. They can be served with caramelized onions, in broth, or with lighter cream or white wine sauces, for example.
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