Ina Garten’s Cozy Veal Meatballs Recipe: Homestyle Magic

Succulent and tender, these veal meatballs by Ina Garten dance with rich Mediterranean flavors that will transport you straight to a cozy Italian kitchen.

Each morsel promises a burst of savory goodness that melts effortlessly on your tongue.

The carefully selected blend of ingredients creates a harmony of taste that elevates simple ingredients into something extraordinary.

Ground veal provides a delicate, luxurious base for these perfectly seasoned spheres of deliciousness.

Herbs and spices weave through the meat, creating depth and complexity in every single bite.

A splash of parmesan cheese adds a salty, nutty undertone that completes the meatball’s irresistible profile.

Serve these alongside crusty bread or over pasta for a meal that sparks culinary excitement and leaves everyone craving more.

Add Some Flair to Ina Garten’s Classic Meatballs

• Swap ground veal with ground turkey or chicken for a leaner option that still delivers incredible flavor and tender texture.
• Experiment with different hard cheese combinations like aged Asiago or sharp provolone to customize the meatballs' richness and depth.
• Add red pepper flakes or cayenne to the meat mixture for those who love a subtle kick of heat without overwhelming the delicate meat blend.
• Prepare meatballs up to two days in advance and store covered in the refrigerator. Bake just before serving to maintain maximum moisture and freshness.
• Replace traditional breadcrumbs with almond flour or gluten-free breadcrumbs to accommodate dietary restrictions without compromising taste or texture.

How to Plate Ina Garten’s Veal Meatballs

• Pair with Warm Crusty Bread: Slice a rustic Italian or French baguette and toast until golden. Use the bread to soak up the rich marinara sauce and capture every delicious bit of flavor from the meatballs.
• Garnish with Fresh Herbs: Sprinkle chopped fresh basil or parsley over the top of the meatballs just before serving. The bright green herbs will add a pop of color and fresh, aromatic notes to the dish.
• Create a Hearty Pasta Bed: Toss al dente spaghetti or penne with a little extra marinara sauce and nestle the meatballs on top. This transforms the dish into a complete and satisfying meal that will impress family and friends.
• Complement with Side Salad: Prepare a crisp green salad with mixed greens, cherry tomatoes, and a light vinaigrette. The fresh, tangy salad will balance the rich, savory flavors of the veal meatballs.

Save & Reuse Ina Garten’s Meatball Leftovers

• Refrigerate Smartly: Store leftover meatballs in an airtight container within 2 hours of cooking. They'll stay fresh for 3-4 days in the refrigerator.
• Freeze for Future Meals: Carefully pack cooled meatballs in freezer-safe containers or zip-top bags. Freeze up to 3 months for quick weeknight dinners. Label with the date to track freshness.
• Reheat with Care: Warm refrigerated meatballs in a covered skillet with marinara sauce over medium-low heat. For frozen meatballs, thaw overnight in the refrigerator before reheating.
• Batch Cook Strategically: Prepare double the recipe and portion out meals for easy grab-and-go lunches or quick family dinners. Separate into individual servings for convenient meal prep.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 530 kcal

Servings: 6

All You Need for Ina Garten’s Veal Meatballs

• Ground Veal: Provides delicate, tender texture with subtle sweetness, choose fresh and high-quality meat from trusted butcher.
• Ground Pork: Adds rich flavor and moisture to meatballs, select lean cut with balanced fat content.
• Sausage: Introduces deep, robust seasoning and additional complexity to meat mixture, opt for mild Italian variety.

• Breadcrumbs: Creates light, airy structure and helps hold meatballs together, use fresh or panko for best results.
• Eggs: Acts as natural binding agent, ensuring meatballs maintain shape during cooking.
• Whole Milk: Contributes tenderness and softness to meat mixture.
• Ricotta Cheese: Provides creamy texture and subtle richness.

• Parmesan, Pecorino: Delivers nutty, sharp cheese flavor, grate freshly for maximum taste.
• Parsley: Introduces fresh herbal notes and vibrant color.
• Garlic: Creates aromatic base with deep, earthy undertones, choose fresh cloves for most intense flavor.
• Ground Fennel: Adds distinctive sweet, anise-like flavor profile.
• Salt, Black Pepper: Fundamental seasonings that enhance overall taste complexity.
• Olive Oil: Provides moisture and helps achieve golden-brown exterior.
• Marinara Sauce: Completes dish with classic Italian tomato base, select high-quality prepared or homemade sauce.

Equipment for Rolling Ina Garten’s Tender Meatballs

• Large Mixing Bowl: Essential for combining all meat and ingredient mixtures thoroughly.
• Fork: Perfect for lightly blending ingredients without overworking the meat.
• Sheet Pans: Two needed for evenly spacing and roasting meatballs.
• Ice Cream Scoop (2¼-inch): Helps measure consistent meatball portions precisely.
• Small Sauté Pan (8-inch): Used for creating fragrant garlic oil.
• Large Pot: Necessary for simmering meatballs in marinara sauce.
• Damp Hands: Key for shaping meatballs without sticking.
• Pastry Brush: Great for evenly coating meatballs with olive oil.

How to Cook Ina Garten’s Juicy Veal Meatballs

Cozy Kitchen Veal Meatballs

• Oven Warmup

Crank up the kitchen oven to a toasty 425°F. Spread two oven racks evenly so everything cooks perfectly.

• Garlic Magic

Drizzle olive oil into a small pan and let garlic dance softly until its aroma fills the kitchen without burning. Let the fragrant mixture cool down.

• Meat Symphony

Gather ground veal, pork, and sausage in a spacious mixing bowl. Sprinkle in breadcrumbs, cheesy goodness, fresh herbs, and spices. Gently fold everything together using a fork.

• Creamy Blending

Pour in beaten eggs, silky milk, and creamy ricotta. Add the cooled garlic oil. Mix tenderly until ingredients whisper together.

• Meatball Formation

With wet hands, roll meat mixture into tender balls. Space them generously on baking sheets. Brush each one with a loving olive oil glaze.

• Roasting Moment

Slide meatballs into the hot oven. Let them transform into golden treasures for about 25-30 minutes.

• Saucy Bath

Warm marinara sauce in a large pot. Nestle roasted meatballs into the sauce, letting them simmer and soak up extra flavor.

• Serving Time

Plate these delectable meatballs, ready to comfort and delight hungry souls.

Succulent Ina Garten Veal Meatballs Recipe

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4.7 from 27 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Ina Garten’s veal meatballs recipe offers a delightful Italian-inspired dish with rich flavors and tender texture. Succulent meatballs paired with fragrant herbs create a memorable meal you’ll savor with pure culinary pleasure.

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Ingredients

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• 1 pounds ground veal
• 1 pounds ground pork
• 0.5 pounds sweet Italian sausage (casings removed and meat crumbled)
• 2 extra-large eggs (lightly beaten)
• 0.75 cups whole milk
• 0.75 cups fresh whole-milk ricotta
• 0.5 cups grated Parmesan cheese (2 oz)
• 0.25 cups grated Pecorino cheese (1 oz)
• 1 cups Italian-style breadcrumbs (such as Progresso)
• 0.5 cups minced fresh parsley
• 2 tsps minced garlic (2 cloves)
• 1 tsp ground fennel
• Kosher salt
• Freshly ground black pepper
• 0.5 cups good olive oil (divided)
• 2 (32-oz) jars good marinara sauce (such as Rao’s)

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Instructions

1. Aromatic Base Preparation: Gently heat olive oil in a small sauté pan over medium-low temperature. Add minced garlic and sauté briefly until fragrant, avoiding browning. Cool the garlic-infused oil completely.
2. Meat Mixture Composition: In a large mixing bowl, combine ground veal, ground pork, crumbled sausage, breadcrumbs, Parmesan, Pecorino, parsley, fennel seeds, kosher salt, and black pepper. Use a fork to blend ingredients delicately, maintaining a light texture.
3. Liquid Integration: Incorporate beaten eggs, whole milk, ricotta cheese, and cooled garlic-infused oil into the meat mixture. Fold gently but thoroughly, ensuring even distribution without overmixing.
4. Portioning and Preparation: Moisten hands and use a 2¼-inch ice cream scoop to create uniform meatballs. Arrange on two rimmed baking sheets, leaving slight separation. Brush generously with olive oil to enhance browning and moisture.
5. Roasting Process: Position oven racks in middle and upper thirds. Preheat to 425°F (220°C). Roast meatballs for 25-30 minutes until golden-brown and internal temperature reaches 160°F (71°C).
6. Sauce Finishing: Warm marinara sauce in a large pot until gently simmering. Transfer roasted meatballs into the sauce, allowing them to simmer for 10 minutes to develop flavors and ensure complete cooking.
7. Serving Suggestion: Plate meatballs immediately, offering additional marinara sauce and optional fresh herb garnish for enhanced presentation.

Notes

• Prevent Overworking Meat: Gently mix ingredients with a fork to maintain a light, tender texture. Overmixing can make meatballs dense and tough.
• Moisture Matters: Brush meatballs with olive oil before roasting to enhance browning and keep them juicy. This technique ensures a golden, flavorful exterior.
• Temperature Precision: Use an instant-read thermometer to check internal temperature, aiming for 160°F to guarantee safe and perfectly cooked meatballs.
• Flavor Infusion: Let meatballs simmer in marinara sauce for 10 minutes to develop deeper, more complex taste profiles and ensure thorough cooking.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 530
• Sugar: 4 g
• Sodium: 760 mg
• Fat: 38 g
• Saturated Fat: 10 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 28 g
• Cholesterol: 150 mg