Veal Meatballs

Name: Veal Meatballs
Yield: Makes about 2 dozen 1 1/2-inch meatballs
Ingredients: 3 tablespoons olive oil; 1 large onion, finely diced (about 2 cups); 2 teaspoons salt; 2 pounds ground veal; 3 large eggs; 2/3 cup bread crumbs; 1/4 cup grated Parmesan cheese; 1 carrot, finely diced (about 1 cup); 1 celery stalk, finely diced; 1/4 cup chopped fresh parsley; 1 tablespoon chopped fresh oregano or 1 teaspoon dried; 1/2 teaspoon freshly ground black pepper

January 24, 2012

With its rich and subtle flavor, veal is one of the traditional meats used in Italian meatballs. Here we layer it with Parmesan cheese, oregano, and aromatic vegetables. At the Shop we use veal breast, which is inexpensive and has a relatively high fat content. It is a bit more work to butcher and grind, but it’s worth the exceptional outcome. Ask your butcher in advance to bone the breast and grind it for you. Serve with Sauce Vierge (page 65) and Braised Green Beans (page 101).

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