Ina Garten veal meatballs ditch the frying pan, because she roasts them at 425 for a crispy crust with zero flipping. Veal, pork, and Italian sausage get ricotta folded in, so they stay soft inside. Make them a day ahead for an easy family dinner.
Fine-ground meat is the detail that matters most: coarsely ground veal or pork turns the meatballs crumbly. Pulse them in a food processor a few times before mixing if yours look chunky.
Source: Go-To Dinners (2022)
Ina Garten Veal Meatballs
Course: DinnerCuisine: American, ItalianDifficulty: Easy6
servings20
minutes40
minutes530
kcalRoasted meatballs made with a blend of veal, pork, and Italian sausage, bound with ricotta and Parmesan. Golden and crisp on the outside, soft and juicy inside, served in warm marinara sauce.
Ingredients
½ cup good olive oil, divided
2 teaspoons minced garlic (2 cloves)
1 pound ground veal (see note)
1 pound ground pork (see note)
½ pound sweet Italian sausage, casings removed and meat crumbled
1 cup Italian-style breadcrumbs, such as Progresso
½ cup grated Italian Parmesan cheese (2 ounces)
¼ cup grated Italian Pecorino cheese (1 ounce)
½ cup minced fresh parsley
1 teaspoon ground fennel
Kosher salt and freshly ground black pepper
2 extra-large eggs, lightly beaten
¾ cup whole milk
¾ cup fresh whole-milk ricotta
2 (32-ounce) jars good marinara sauce, such as Rao’s
Directions
- Preheat the oven: Preheat the oven to 425 degrees. Arrange two racks evenly spaced in the oven.
- Sauté the garlic: Heat ¼ cup of olive oil in a small (8-inch) sauté pan over medium-low heat. Add the garlic and sauté for 30 seconds, until fragrant but not browned. Set aside.
- Mix the meatball mixture: Place the veal, pork, and sausage in a large mixing bowl. Add the breadcrumbs, Parmesan, Pecorino, parsley, fennel, 1½ tablespoons salt, and 2 teaspoons pepper and blend lightly with a fork. Add the eggs, milk, ricotta, and the garlic-and-oil mixture and combine lightly but thoroughly.
- Shape and roast: Measure 2½ to 3-ounce portions of the mixture (use a level 2¼-inch ice cream scoop) and with damp hands roll each portion lightly into a ball. Place the meatballs one inch apart on two sheet pans. Brush generously with the remaining ¼ cup olive oil. Roast the meatballs for 25 to 30 minutes, until lightly browned.
- Simmer in sauce: Pour the marinara sauce into a large pot and bring to a simmer. Gently add the meatballs and simmer for 10 minutes. Serve hot.
FAQs
Can I use all beef instead of veal and pork?
You can swap in ground beef, but the texture changes. Veal is lighter and more tender, and pork adds fat and flavor that beef alone can’t match. If you do use beef, choose a mix with some fat, like 80/20.
How do I store leftover meatballs?
Keep them in the marinara sauce in an airtight container in the fridge for up to 4 days. The sauce keeps them moist during reheating. Warm them gently on the stove over medium-low heat.
Can I make these meatballs ahead of time?
Shape the meatballs up to a day before and refrigerate them on sheet pans covered with plastic wrap. Roast them just before serving, or cook them completely and freeze them right in the sauce for up to 3 months.
Do I need an ice cream scoop to shape them?
No, but it helps keep them uniform in size so they cook evenly. Without a scoop, use your hands and aim for balls about the size of a golf ball, roughly 2½ to 3 ounces each.
What should I serve these meatballs with?
They work on their own as a dinner with crusty bread, over cooked pasta, on a bed of polenta, or stuffed into a hero sandwich. The marinara has enough flavor to carry any of those options.
