When craving Italian foods, meatballs are a great alternative to your typical spaghetti sauce and pasta. Â They are filling enough to be a meal by themselves, or you could eat them with a pasta of your choice, or zoodles. Â These veal meatballs from Home Cooked are everything you might ever want in an Italian dinner.
The meatballs themselves are fantastic. Â The veal is a choice of meat that I typically don’t use, but it was perfect for these meatballs. Â I also liked how easy these meatballs were to create on their own. Â What I had a problem with was the broth portion of the recipe. Â After the meatballs are cooked, you are supposed to create a sauce and my sauce never thickened enough for us to use. Â I even added cornstarch and it just never thickened the way it was supposed to. Â But even though I didn’t use that to eat these, the meatballs were so good. Â So so good.
The Home Cooked cookbook is beautiful. Â The pictures are divine you really feel like you get to know the author because there are some personal photos mixed in. Â I loved that I was able to sort of see her life. Â Her recipes were pretty easy to follow and looked delicious. Â And she created some interesting things – like bone broth that I might have to try eventually. Â I would recommend this to someone who is looking for something a little outside the box, but still wants that home cooked feel with the recipes. Â My biggest problem was trying to find a recipe that fit within the Weight Watchers model and wouldn’t be too many points…that was a bit of a challenge, but if you are not on Weight Watchers, then this shouldn’t be an issue for you.
To make these veal meatballs from Home Cooked:
In a small bowl, combine the bread crumbs and milk and let stand about 10 minutes, until the bread crumbs have absorbed all the milk.
In a medium bowl, combine the veal, soaked bread crumbs, Parmesan cheese, eggs, salt and pepper. Â Mix gently with your hands until combined, roll into 2-inch balls.
Heat a wide, high-sided pan over medium-high heat and add the olive oil. Â When oil is hot, add the meatballs and fry, turning so they brown on all sides, about 6 minutes. Â Transfer the seared meatballs to a plate, pour the fat out of the pan, then deglaze with the chicken broth. Â Use a slotted spoon to remove the brown bits at the bottom of the pan. Â Return the meatballs to the pan and add the rosemary sprig. Â Bring the broth of a simmer and simmer for 15 minutes. Dust the tops of the meatballs with flour, cover the pan and cook for 5 minutes more.
Remove the meatballs from the broth mixture and serve immediately.
I received this book from Blogging for Books for this review.

Veal Meatballs from Home Cooked
Ingredients
- 1/4 cup bread crumbs
- 1/4 cup Almond Milk
- 1 1/2 lbs ground veal
- 1 cup Parmesan cheese grated
- 2 eggs
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 Tablespoons olive oil
- 4 cups chicken broth
- 1 sprig rosemary
- 1 Tablespoon all purpose flour
Instructions
- In a small bowl, combine the bread crumbs and milk and let stand about 10 minutes, until the bread crumbs have absorbed all the milk.
- In a medium bowl, combine the veal, soaked bread crumbs, Parmesan cheese, eggs, salt and pepper. Mix gently with your hands until combined, roll into 2-inch balls.
- Heat a wide, high-sided pan over medium-high heat and add the olive oil. When oil is hot, add the meatballs and fry, turning so they brown on all sides, about 6 minutes.
- Transfer the seared meatballs to a plate, pour the fat out of the pa, then deglaze with the chicken broth. Use a slotted spoon to remove the brown bits at the bottom of the pan.
- Return the meatballs to the pan and add the rosemary sprig. Bring the broth of a simmer and simmer for 15 minutes. Dust the tops of the meatballs with flour, cover the pan and cook for 5 minutes more.
- Remove the meatballs from the broth mixture and serve immediately.
Nutrition