Italian Meatballs Beef


From the kitchen of Maureen view more

Serving size: 10-12 Meatballs


3/4 lb ground lean veal (ground chuck also fine)
1 T butter
1/2 C finely chopped onion
1 tsp finely minced garlic
1/3 C fine fresh bread crumbs
2 tsp finely chopped fresh tarragon or 1 tsp dried
1/4 C finely chopped parsley
1/8 tsp freshly grated nutmeg
1 egg lightly beaten
1/3 C freshly grated Parmesan cheese
2 T heavy cream
salt & freshly ground pepper to taste


Place the meat in a bowl. In a small skillet, heat the butter and add the onion and garlic. Cook, stirring, until wilted. Add this to the veal.

Add the bread crumbs, tarragon, parsley, nutmeg, egg, cheese, cream, and salt and pepper to taste. Blend well. Chill to make the mixture easier to handle. When ready, shape the meat into balls.

First cook the meatballs in the oven at 350°F for about 20 to 30 minutes to brown. Next, add the meatballs to a pot of cheap canned tomato sauce and simmer on VERY LOW heat for about 1.5 to 2 hours to finish cooking and tenderizing the meatballs.