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Veal Meatballs from Home Cooked

Veal Meatballs from Home Cooked

This recipe is 6 SmartPoints per serving, 4 meatballs.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 servings
Author: Dash of Herbs


  • 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


  • 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.
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