I will say it straight: these are the best meatballs I have ever made. There is nothing but veal in them. No beef, no pork, no Italian sausage squeezed out of its casing the way everybody else does it. Just veal.
\nYes, ground veal costs a bit more. But you will see: it is soft, it is fine, and it leaves all the room to the parmesan and the basil. That is exactly why they taste as good as they do.<\/p>\n
Two slices of white bread with the crusts off, a quarter cup of milk, five minutes, mashed with a fork. It is called a panade, and it is half the recipe.
\nThe starch in the bread swells with the milk and forms a gel that settles between the meat fibers. The proteins can no longer bond and tighten as they cook. The result: tender meatballs that keep their juice instead of leaving it on the pan. Dry breadcrumbs do exactly the opposite.<\/p>\n
Oven at 425 \u00b0F, already hotter than most people go. Eighteen minutes, and then you move the rack up a notch and give it two or three minutes under the broiler.
\nDo it, do not skip this step! Without the broiler, you have cooked meatballs. With it, you have meatballs roasted and crisp on top, still juicy inside. It is night and day. Just watch them like a hawk, under a broiler they go from golden to burnt in thirty seconds.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ground veal, a bread-and-milk panade, real parmesan and fresh basil. Eighteen minutes in a hot oven, then three under the broiler.<\/p>\n","protected":false},"featured_media":63153,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"baked meatballs veal parmesan","_yoast_wpseo_title":"Baked Meatballs Recipe (Veal and Parmesan)","_yoast_wpseo_metadesc":"Ground veal, a bread-and-milk panade, real parmesan and fresh basil. Eighteen minutes in a hot oven, then three under the broiler.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Baked Meatballs Recipe (Veal and Parmesan)","_yoast_wpseo_opengraph-description":"Ground veal, a bread-and-milk panade, real parmesan and fresh basil. Eighteen minutes in a hot oven, then three under the broiler.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[171,164,167],"sponsorship":[251],"class_list":["post-63156","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-meat","recipe_category-starters-aperos","recipe_category-main-dishes","sponsorship-epicier"],"acf":[],"yoast_head":"\n