The tomato sauce is a reflection of Eastern Mediterranean rich flavours with the melted feta cheese and the Italian style meat balls are a perfect addition to this dish! Serve it with crusty bread or orzo.
Whenever I think of the Mediterranean I think of all the fresh, vibrant and distinct delicious flavours that you get when travelling through these countries. I have been lucky enough to go to Italy a few times but Greece is on my buck list. I am fortunate enough to have Greek friends who bring the traditional classic flavours to the table when I visit.
I like to cook a Mediterranean style dishes which usually included Italian or Greek flavours and this dish has both! It rich with tomato, herb and fennel flavours is a take on the tomato saganaki dish which will often add seafood and the Italian style meatballs offers a protein component to this dish along with the delicious pungent garlic and herb flavours. The tangy creamy feta adds that kick once melted into this dish.
HOW TO MAKE PARMESAN VEAL MEATBALLS
Pre-heat oven to 400°F. Combine combine ground veal, onion, garlic, egg, bread crumbs, Parmesan cheese, parsley, paprika, salt and black pepper, until it’s thoroughly mixed in a medium bowl.
Shape the meat balls to size of golf balls, and place on a baking sheet lined with foil or parchment paper brushed with vegetable oil. Bake for about 20-22 minutes until the meatballs are cooked through, turning over halfway through and crispy on the outside. Set aside.
Sprinkle with Parmesan cheese and fresh parsley if desired to indulge on one or two before adding to tomato sauce! 🙂 These meatballs make a perfect addition to:
- spaghetti or any tomato sauce for that matter
- appetizers with a tomato marinara sauce
- meatball sliders
- meatball subs
- meatball parmesan
- meatball soup
- slice on flatbreads, pizzas or galette
HOW TO MAKE THE HERB FENNEL TOMATO SAUCE WITH FETA
While the meatballs are cooking, start preparing the tomato sauce. This way the meatballs and tomato sauce will be ready at the same time.
Heat the oil in a large skillet or cast iron pan over medium heat. Add onions and saute for 4-5 minutes until soften, add garlic, diced peppers and fennel seeds and fry for a minute, long enough to allow the aromas to release.
Add the tomatoes, water, oregano, basil, salt and pepper. Simmer for 20-25 minutes with a lid on. Adjust the heat if necessary to a low boil.
Add the meatballs and coat with sauce, crumble feta over the skillet, and simmer with lid on for 3-4 minutes until the feta starts to melt. Another option using a cast iron pan is to place under a broiler until cheese has melted.
Garnish with fresh basil and serve with crusty bread for dipping or orzo.
COOKING TIPS AND SUGGESTIONS
- Using veal as my main meat component to these meatballs was for the purpose of staying with a mild meat flavour when thinking about this dish. You can easily substitute for beef, pork, chicken or turkey.
- The meatballs can always be made ahead and I would recommend to heat them in the oven at 300°F for 20 minutes, long enough for them to just heat them up…since they will be added to the tomato sauce at the end of the cook process.
- You will notice the tomato will cook down and by adding the water it prevents it from getting dry. I added 1/2 cup of water, if you desire more liquid then increase to 3/4 – 1 cup of warm water.
- There are two options to melting the feta, one is on the stovetop with lid on for a few minutes. The other option is if your cooking this dish in a cast iron pan, then it can be place in the oven under a broiler for a few minutes long enough to melt the feta cheese.
STORING this dish in the refrigerator for up to 3 days in a container with a lid. You may need to add a few drops of water when reheating as the tomato sauce will thicken after sitting in the fridge.
The cooked meatballs can be a handy addition to many meals. You can freeze the cooked meatballs for up 3 months in a zip lock freezer bag. Pre-made meatballs without cooking them can be stored in the freezer the same way for 2 months. Important to thaw them in the refrigerator and cook them thoroughly, reaching an internal temperature of 165 degrees Fahrenheit
Parmesan Veal Meatballs in a Herb Fennel Tomato Sauce with Feta
Equipment
- Baking sheet
Ingredients
Meatballs: (20 total)
- 1 lb ground veal (antibiotic & hormone free)
- 1/2 onion, finely chopped
- 2 garlic, minced
- 2 eggs
- 1/2 cup panko bread crumbs
- 1/3 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1/2 tsp paprika
- 1 tsp Himalayan salt
- 1/4 tsp pepper
Sauce:
- 2 tbsp extra virgin olive oil or vegetable oil
- 1/2 onion, chopped
- 2 garlic, minced
- 1/2 yellow pepper, diced
- 1/2 tsp fennel seeds
- 1-14 oz can of organic diced tomatoes
- ½ - ¾ cup warm water
- 1/2 tsp dried Greek oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 cup feta, crumbled
- fresh basil for garnishing
Instructions
Meatballs:
- Pre-heat oven to 400°F.
- In a medium bowl, combine ground veal, onion, garlic, egg, bread crumbs, Parmesan cheese, parsley, paprika, salt and black pepper, until it’s thoroughly mixed.
- Shape the meat balls to size of golf balls, and place on a baking sheet lined with foil or parchment paper brushed with vegetable oil. Bake for about 20-22 minutes until the meatballs are cooked through, turning over halfway through and crispy on the outside. Set aside.
Tomato sauce:
- While the meatballs are cooking, start the tomato sauce.
- Heat the oil in a large skillet or cast iron pan over medium heat. Add onions and sauté for 4-5 minutes until soften, add garlic, yellow pepper and fennel seeds and fry for a minute, long enough to allow the aromas to release.
- Add the tomatoes, water, oregano, basil, salt and pepper. Simmer for 20-25 minutes with a lid on. Adjust the heat if necessary to a low boil.
- Add the meatballs and coat with sauce, crumble feta over the skillet, and simmer with lid on for 3-4 minutes until the feta starts to melt. Another option using a cast iron pan is to place under a broiler until cheese has melted.
- Garnish with fresh basil and serve with crusty bread or orzo.
