Food, Fun and Fabulous 114
This is my favorite meatball dish—very light because of the
cream or ricotta. I like to make a large batch and freeze.
Meatballs are wonderful to have on hand. I love Ty's idea of
a "meatballs and movie" theme night!
Veal Meatballs
yield: 24 meatballs
2 pounds veal, ground
1 pound sweet Italian sausage
1 medium onion
2 cloves garlic
½ cup panko
1 cup parmesan
2 teaspoons basil
½ teaspoon black pepper
4 eggs
½ cup half-and-half or ricotta cheese
3-4 cups red sauce
2 ounces basil leaves, chiffonaded
Place meat in a bowl and mix well. Add finely
chopped or processed onion and garlic and mix
well. Add remaining ingredients and mix well.
If mixture is too wet, add panko until desired
consistency is achieved. With oiled hands, form in
1- or 1 ½-inch balls. Bake in convection oven at
350 degrees for approximately 10 minutes to par-
bake. Finish in a red sauce. Garnish with basil.
