Parmesan Veal Meatballs
These Italian-Style veal meatballs are so tender and juicy! They are so delicious and a perfect addition to any tomato sauce, pasta dishes or as an appetizer!
Servings: 20 meatballs
Calories: 57kcal
Equipment
- Baking sheet
Ingredients
Meatballs:
- 1¼ lb ground veal (hormone & antibiotic free)
- 1/2 onion, finely chopped
- 2-3 cloves garlic, minced
- 1 egg, beaten
- 1/2 cup Panko bread crumbs
- 1 tsp Himalayan salt
- 1/2 tsp black pepper
- 1/2 tsp sweet paprika
- 3 tbsp fresh parsley, chopped
Instructions
Meatballs:
- Pre-heat oven to 400°F.
- In a medium bowl, add and combine ground veal, onion, garlic, egg, bread crumbs, salt, black pepper, paprika and parsley until it’s thoroughly mixed.
- Shape the meat balls to size of golf balls, and place on a baking sheet lined with parchment paper or foil. Drizzle some vegetable on the paper or foil to prevent the meatballs from sticking to the paper or foil. Bake for about 20-22 minutes or until the meat is no longer pink in the center. The outer surface on the meatballs should be a little crispy.
- Garnish with Parmesan cheese and chopped parsley. Serve them with your favorite dish.
Nutrition
Calories: 57kcal | Carbohydrates: 2g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 31mg | Sodium: 163mg | Potassium: 107mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.5mg