Veal and Pork Meatballs Baked in Marinara
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2020/05/veal-and-pork-meatballs-baked-in-marinara/