Quick Veal Meatballs

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What is Veal?

Veal is specifically the meat from male (also known as bull) calves that are born to dairy cows. Since dairy farms rely on the female cows to produce milk, dairy farmers will sell most male calves born into the dairy industry. Only a few of the male calves ever born on a dairy farm will possess the traits necessary for breeding, so it is necessary to sell them for another purpose.

Veal is a meat that tends to get a  bit of a bad rep and that’s because there’s controversy around the treatment and manner in which veal calves are raised. Therefore you may wish to verify the source of the veal you purchase to ensure that the producer uses humane veal farming practices. Look for a certification on the packaging or check with your local farmer to discuss this. 


I like using veal in my recipes from time to time. Meatballs are one of the quickest and most practical meat based recipes that you can make for meals for the week and these veal meatballs are no different.  You can add them to mixed bowls with some rice or quinoa and veggies of your choice, serve with steamed or roasted vegetables,  add them to tomato sauce, toss with pesto and pasta, use in wraps or to snack on! I frequently use lean ground turkey or chicken and I like using veal occasionally just to change things up.

You will need to watch these very carefully!! Using the broil setting will cook these to perfection however, I recommend staying in the kitchen while these are broiling so that you can keep a close eye on them as they need to be flipped halfway, cook very quickly and will burn and cause smoke if left too long.

Prep Time: 5minutes
Cook Time: 10minutes
Total Time: 15minutes
Yield: 18 meatballs

Equipment Needed:

  • Large mixing bowl
  • Tablespoons
  • Large baking sheet


  • 1 lb lean ground veal
  • ½ cup gluten free panko “bread crumbs” (I use Kikkoman brand)
  • ¼ cup minced red onion
  • ¼ cup fresh parsley (chopped)
  • 2-3 cloves garlic, minced or crushed
  • 1 large egg
  • 1 teaspoon dehydrated crushed basil
  • ½ teaspoon smoked paprika
  • 1/4 teaspoon salt
  • Pepper to taste


Place oven rack in the top shelf position (closest to the broiler)

Set oven on broil and line large baking sheet with parchment paper or lightly spray with olive oil

In a large mixing bowl, combine all ingredients well using spoons or clean hands, forming a large ball.

Scoop tablespoons worth of mixture forming into 1” balls. Place on baking sheet in 3 rows of six, spacing roughly an inch apart

Broil for 5 minutes per side (10 minutes total) until meatballs are golden brown. Veal must reach an internal temperature of 160F when cooked. Insert an instant read thermometer into the centre of a meatball to check.

Once cooked, remove from oven. Turn off oven and serve immediately

 Learn more about Canadian veal



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