Classic beef & veal meatball recipe
Make a batch of beef and veal meatballs and you'll have a week of no-stress meals, from pasta to subs to pizza. Here's the recipe: Preheat oven with rack in center to 400 F. Line a large baking sheet with parchment. In a large bowl, thoroughly mix 1 lb each ground beef and ground veal (both 80-85% lean), 2 eggs, 1/2 c breadcrumbs, 3/4 c grated Parmesan, 1/2 c finely minced yellow onion (or 1 tbsp onion powder), 2 tsp salt, 1 tsp black pepper, 2 tsp Italian seasoning, 1 tbsp minced garlic, and 1/3 c chopped parsley. Scoop out 1.5-inch portions and roll into balls, spacing evenly on prepared sheet (makes 34-36 balls). Bake until the internal temperature is 165 F, 15-20 minutes. Use right away or let cool and store in fridge in airtight container up to 5 days. Tips: You may substitute gluten-free breadcrumbs or almond flour. To freeze, store uncooked meatballs in freezer bag up to 1 month. Defrost in fridge before baking. Recipe and photo by Holly Sander at tasteandsee.com. Funded by beef farmers and ranchers.
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