Go Back
Ground Veal Recipes
Print

Savory Ground Veal Meatballs in Tomato Herb Sauce

Juicy and tender ground veal meatballs simmered in a rich tomato herb sauce. Perfect for serving over pasta, rice, or alongside crusty bread. This recipe is a harmonious blend of classic Italian flavors and wholesome ingredients, making it a family favorite.
Course Main Course
Cuisine Italian
Keyword Comfort Food, Gluten-Free Option, Ground Veal Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings 5
Calories 320kcal
Cost $18–$22

Equipment

  • Large mixing bowl
  • Medium saucepan
  • Baking sheet
  • Skillet
  • Wooden spoon
  • Measuring cups and spoons

Ingredients

For the Meatballs

  • 1 lb Ground veal
  • 1/2 cup Breadcrumbs (use gluten-free breadcrumbs if needed)
  • 1/4 Cup Grated Parmesan cheese
  • 1 Large egg
  • 2 Cloves garlic minced
  • 1/4 cup Fresh parsley finely chopped
  • 1 tsp Dried oregano
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1–2 tbsp Olive oil (for browning the meatballs)

For the Tomato Herb Sauce

  • 2 tbsp Olive oil
  • 1 Small onion finely chopped
  • 3 Cloves garlic minced
  • 1 can Crushed tomatoes
  • 1/2 cup Chicken or beef broth
  • 1 tsp Dried basil
  • 1 tsp Sugar (balances acidity of tomatoes)
  • 1/2 tsp Chili flakes (optional, for heat)
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

Preparing the Meatballs

  • Mix the Ingredients: In a large bowl, combine the ground veal, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and black pepper. Mix gently with your hands until just combined. Avoid overmixing to keep the meatballs tender.
  • Shape the Meatballs: Form the mixture into 1–1.5-inch balls, placing them on a baking sheet lined with parchment paper. You should have about 16–20 meatballs.
  • Brown the Meatballs: Heat olive oil in a skillet over medium heat. Add the meatballs in batches, searing on all sides until golden brown. Remove and set aside. The meatballs do not need to be fully cooked yet.

Making the Tomato Herb Sauce

  • Sauté Aromatics: In the same skillet, heat olive oil. Add the onions and garlic, sautéing until soft and fragrant (about 3 minutes).
  • Build the Sauce: Pour in the crushed tomatoes, chicken broth, and red wine (if using). Stir in the dried basil, sugar, chili flakes, salt, and pepper.
  • Simmer the Sauce: Bring the mixture to a gentle simmer and cook uncovered for 10 minutes, allowing the flavors to meld.

Cooking the Meatballs

  • Combine Meatballs and Sauce: Gently place the browned meatballs into the simmering sauce. Cover and cook for 15–20 minutes, until the meatballs are cooked through (internal temperature should reach 160°F).
  • Rest and Garnish: Let the dish rest for 5–10 minutes off the heat. Garnish with fresh basil leaves before serving.

Notes

  • Substitutions: Ground turkey or chicken can replace veal for a lighter alternative. For a dairy-free version, skip the Parmesan and add a pinch of nutritional yeast.
  • Serving Suggestions: Pair with spaghetti, mashed potatoes, or a side of sautéed greens for a complete meal.
  • Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage.
  • Wine Pairing: Serve with a light red wine like Pinot Noir or a medium-bodied Chianti.
This hearty ground veal recipe will impress guests while remaining simple enough for a weeknight meal. The succulent meatballs and flavorful tomato sauce create a comforting, crowd-pleasing dish.