Baked Meatballs Recipe (Veal and Parmesan)

l'épicier
In collaboration
with l'épicier
  • Preparation 15 min
  • Cooking 25 min
  • Servings 4
  • Freezing Absolutely

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Panade

  • 2 slices white bread, crusts removed, cut into cubes
  • 1/4 cup (60 ml) milk

Meatballs

  • 500 g (1 lb) ground veal
  • 3/4 cup (180 ml) finely grated parmesan, plus more for serving
  • 1 egg
  • 2 garlic cloves, finely minced
  • 1 French shallot, finely chopped
  • 1/4 cup (60 ml) fresh basil, finely chopped, plus more for serving
  • 1/2 tsp (2.5 ml) Italian seasoning
  • 1/4 tsp (1.25 ml) ground nutmeg
  • Salt and pepper, generously
  • 1 1/2 tbsp (22 ml) olive oil

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Preparation

  • Set the rack in the center of the oven and preheat to 425 °F (220 °C). Line a large sheet pan with parchment paper.
  • In a large bowl, add the bread cubes and pour the milk over them. Let soak 5 minutes, then mash with a fork into a paste.
  • Add the veal, parmesan, egg, garlic, shallot, basil, Italian seasoning and nutmeg. Season generously with salt and pepper. Mix with your hands just enough to bring everything together, about twenty seconds. The more you work it, the denser the meatballs get.
  • Shape about 28 meatballs of roughly 3 cm, one heaping tablespoon each, and set them on the pan with space between them. Drizzle with olive oil.
  • Bake 18 minutes. Then move the rack up a notch and broil 2 to 3 minutes, until the tops are deeply roasted. Watch them the whole time, under a broiler they burn in seconds.
  • Grate a little more parmesan over them as they come out of the oven and scatter with fresh chopped basil.