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Veal and Mushroom Blend Meatball

November 16, 2017

Image and recipe courtesy of the Beef Checkoff.

A mix of veal and blended mushrooms add a creative twist to the traditional meatball! The cooked meatballs are added to a delightful tomato sauce with just the right amount of zest. Serve the meatballs with a favorite pasta.


  • Tomato Sauce:
  • 2 Tablespoons
    Olive oil
  • 1
    Onion, diced
  • 1 Teaspoon
    Garlic, mashed
  • 2 Cups
    Plum Tomato, canned
  • 1/4 Cup
    Tomato purée
  • 3
    Basil leaves
  • 1
    Bay leaf
  • 1 1/2 Teaspoon
    Flat-leaf parsley, chopped
  • Salt to taste
  • Ground black pepper to taste
  • Meatball Mixture:
  • 10 Ounces
    Veal Ground
  • 10 Ounces
    Mushrooms, chopped fine
  • 3 Ounces
  • 2
  • 1 Tablespoon
    Garlic Powder
  • 1 Teaspoon
    Onion Powder
  • 1 Tablespoon
  • 1 Teaspoon
    Black Pepper
  • 3 Tablespoons
    Parsley, chopped


  1. Tomato Sauce:
    In a medium-sized saucepan, sauté the onions, and garlic in oil over medium heat.

  2. Add the plum tomato, tomato purée, herbs, salt, and pepper. Simmer for 20 to 30 minutes.

  3. Remove and discard the bay leaf; transfer the mixture to a food processor and coarsely blend.

  4. Set aside and keep warm.

  5. Meatballs:
    Pre-heat an oven to 350°F.

  6. In a medium sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, eggs, garlic powder, onion powder, salt, black pepper and chopped parsley to incorporate.

  7. Form the meat mixture into 1.5 ounce meatballs. Place the meatballs onto a sheet pan that has been lightly coated with oil.

  8. Place the sheet pan in the oven for 30 minutes or until the meatballs have browned and reached an internal tempura of 165°F.

  9. Add the cooked meatballs to the tomato sauce and braise them for 45-60 minutes. Serve on your favorite pasta.


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