Veal Stuffed Meatballs

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Veal Stuffed Meatballs

I love meatballs - There are so many variations and I explore as often as possible. If you like veal then try these delicious meatballs. Great for dinner or entertaining. Enjoy



  • 5 tablespoons extra-virgin olive oil, divided
  • 1 yellow onion, diced
  • 1-2 Garlic cloves, minced
  • 1 teaspoon dried parsley
  • 1/4 teaspoon minced rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 cloves of Garlic, minced
  • 2 teaspoons sea salt, divided
  • 1 teaspoon freshly ground black pepper, divide
  • 1/4 cup plain breadcrumbs or make your own from 2 slices of plain bread
  • 1 1/2 pounds ground veal
  • 1 large egg, lightly beaten
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 3 ounces Italian fontina cheese, cut into 1/2-inch cubes
  • 1 small can of tomato paste
  • 1 small can of tomato paste
  • 2 28-ounce can crushed tomatoes with juices
  • Crusty bread or Spaghetti for serving


  1. Preheat oven to 325 ° F. I always like to start the sauce first and let it simmer. Add the 2 cans of sauce and 1/2 can of water, 1 teaspoon of salt, 1/2 teaspoon of pepper, basil, oregano and garlic. Bring to a bowl then add tomato paste and add hot water to the paste can and mix with a spoon and add to the sauce. Let simmer!

  2. Now for the meatballs: In a medium sauté pan, heat 1 tablespoon of the olive oil. Add the onion and minced garlic and cook over moderate heat until softened, 8 minutes. Stir in the parsley and rosemary and season with 1 teaspoon salt and 1/2 teaspoon of pepper. Transfer to a large bowl and let stand until cool, about 10 minutes.

  3. In a small bowl, add the veal, onion mixture, egg, Parmigiano-Reggiano and salt and black pepper. Mix with clean hands until well combined.

  4. Scoop 1 1/2 tablespoon-size balls from the veal mixture. Stuff a cube of Fontina into the center of each meatball and roll to enclose the cheese. Put the meatballs to the baking sheet.

  5. In a large sauté pan over medium heat add in 2 tablespoons of olive oil. Add in meatballs and cook for about 7 minutes. Until browned. Do in batches and add in more oil as needed!

  6. Add meatballs into sauce and let simmer until ready for enjoyment.

    Note: Goes great with crusty bread, a side of spaghetti or roasted vegetables!

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