Description
Ina Garten’s veal meatballs bring Italian comfort straight to your kitchen with rich, savory flavors. Tender meat mixed with herbs and Parmesan creates a delightful dish that transports diners to a charming Roman trattoria.
Ingredients
Scale
Meat:
- 1 pound ground veal
- 1 pound ground pork
- 0.5 pound sweet Italian sausage (casings removed and meat crumbled)
Cheese and Dairy:
- 0.5 cup grated Italian Parmesan cheese (2 ounces)
- 0.25 cup grated Italian Pecorino cheese (1 ounce)
- 0.75 cup whole milk
- 0.75 cup fresh whole-milk ricotta
- 2 extra-large eggs (lightly beaten)
Other Ingredients:
- 0.5 cup good olive oil (divided)
- 2 teaspoons minced garlic (2 cloves)
- 1 cup Italian-style breadcrumbs (such as Progresso)
- 0.5 cup minced fresh parsley
- 1 teaspoon ground fennel
- Kosher salt
- Freshly ground black pepper
- 2 (32-ounce) jars good marinara sauce (such as Rao’s)
Instructions
- Prepare the aromatic garlic-infused oil by gently heating olive oil in a small sauté pan over medium-low temperature. Add finely minced garlic and sauté for approximately 30 seconds until fragrant, being careful not to brown. Allow the oil to cool completely.
- In a spacious mixing bowl, carefully combine ground veal, ground pork, and crumbled sausage. Incorporate breadcrumbs, Parmesan cheese, Pecorino cheese, finely chopped parsley, ground fennel seeds, kosher salt, and freshly ground black pepper. Blend ingredients delicately using a fork to maintain a light texture.
- Introduce beaten eggs, whole milk, ricotta cheese, and the previously prepared garlic-infused oil into the meat mixture. Fold ingredients gently but thoroughly, ensuring even distribution without overmixing.
- Dampen hands to prevent sticking and portion the meat mixture using a 2¼-inch (5.7 cm) ice cream scoop, creating uniform 2½ to 3-ounce (70-85 grams) meatballs. Arrange them with slight separation on two rimmed baking sheets.
- Generously brush the meatballs with remaining olive oil to enhance browning and moisture retention.
- Position oven racks in the middle and upper thirds of a preheated oven at 425°F (220°C). Roast meatballs for 25 to 30 minutes until they develop a golden-brown exterior and reach an internal temperature of 160°F (71°C).
- Meanwhile, warm marinara sauce in a large pot until it reaches a gentle simmer. Carefully transfer roasted meatballs into the sauce and allow them to simmer for 10 minutes, which helps further develop flavors and ensures complete cooking.
- Present the meatballs immediately, accompanied by additional marinara sauce for those desiring extra sauce, and garnish with fresh herbs if desired.
Notes
- Savor the rich, authentic flavors by selecting top-quality, farm-fresh ingredients that elevate the entire dish’s taste profile.
- Handle meat mixture with a delicate touch, mixing minimally to prevent tough, dense meatballs that lack the desired tender texture.
- Refrigerate the prepared mixture for half an hour, allowing ingredients to meld and helping meatballs maintain their perfect shape during cooking.
- Perform a quick taste test by pan-frying a small meatball, ensuring seasoning hits the right balance before committing to the full batch.
- Gently nestle meatballs into simmering sauce, letting them absorb complex flavors while maintaining their delicate, melt-in-your-mouth consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs (approximately 165g)
- Calories: 282
- Sugar: 3g
- Sodium: 126mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 74mg