Ingredients
- 2 pounds ground veal
- 1/2 cup seasoned breadcrumbs (or gluten free)
- 1/4 cup Parmesan cheese
- 1/4 cup milk
- 3/4 cup beef broth
- 1 egg
- 1/4 cup chopped parsley or dried parsley
- 1 tsp granulated garlic
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp oregano or Italian Seasoning
Instructions
- Preheat oven to 450 degrees Fahrenheit
- In a large mixing bowl, combine the breadcrumbs, Parmesan cheese, milk, egg, parsley, oregano, salt, pepper, garlic and 1/4 cup of beef broth. Mix until well combined.
- Add the ground veal to the mixture and just combine. Do not over mix, but be sure seasonings are well incorporated.
- Coat a baking sheet with edges or 9×13 pan with non-stick spray and roll meatballs into 1” circles (use a scoop for accuracy). Place meatballs onto baking sheet or pan
- Pour remaining 1/2 cup beef broth around meatballs and bake for 25 min, 160 internal temperature
Meatballs can be frozen up to 3 months if placed in airtight container or zip sealed freezer bag. Meatballs will last in the fridge for up to 3 days. Reheat to 165 degrees
