Veal and Pork Meatballs Baked in Marinara
May 28, 2020 • Meat & Poultry
I simply love a good meatball – you know, one with a velvety smooth texture and subtle but certain seasonings. I recently got my hands on some veal from a CO rancher (pasture raised with the mama), which is perfect for a meatball.I like to bake meatballs, either just plain or as in this case, smothered in marinara sauce. And I often serve meatballs as the entree, like a secondo course in Italy. If you can’t find veal, use ground beef or bison or even ground turkey – just know they won’t be quite as velvety smooth.
- 1 pound ground veal
- 1 pound ground pork
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 cup ricotta or pureed cottage cheese
- ½ cup milk or cream
- 2 tablespoons minced fresh parsley
- 1-3 cups breadcrumbs (or oats), as needed
- 4 cups marinara sauce
- Parimigianlo Reggiano cheese, optional
- Use a fork to combine the veal and pork, making sure the two meats are fully mixed. Combine the eggs with the salt, pepper, ricotta, milk, and parsley and stir until well combine. Add to the meat mixture and use a fork to mix well. Add 1 cup of breadcrumbs (use oats for gluten free) and use the fork to mix into the meat. Continue adding breadcrumbs until the mixture holds together to make meatballs, taking care not to add too much. Shape into 8-10 meatballs.
- Spread 1 cup of marinara sauce on the bottom of am 11x13 inch baking dish. Set meatballs on the sauce then pour the rest of the saucer over the meatballs. If desired, sprinkle with cheese before baking at 375 degrees for 30-45 minutes.