Veal Meatballs

Veal Meatballs

Serves: 4

Cost: Affordable

Difficulty: Easy

Prep Time: 10-15 minutes

Cook Time: 15-20 minutes


  • 1 cup (250 ml) of Whole milk

  • 50 g of Breadcrumbs

  • 300 g of Minced veal

  • 1 Egg

  • 2 Tablespoons of grated pecorino romano

  • 2 Minced garlic cloves

  • 3 – 4 Sprigs of parsley

  • 3 – 4 Basil leaves

  • 1 Cup (250 ml) of water

  • 4 Potatoes

  • 1 Carrot

  • 1 Cup (250 ml) of Tomato pulp

  • 50 g of Fresh or Frozen peas

  • Salt and pepper


  • Soak the breadcrumbs in milk, then strain them and put them in a large bowl. Add the meat, egg, grated cheese, garlic, parsley and lightly diced basil. Season with salt and pepper and then mix with a fork.

  • Get your hands wet and prepare the meatballs.

  • Pour the container of water into the open pot. Add the peeled and diced potatoes, the peeled and sliced carrots, the tomato pulp and a little bit of salt. Heat everything over medium heat without a lid. Add the meatballs and peas, then put on the lid and cook for 11 minutes from the moment it starts to sizzle.

  • Remove the pot from the heat, let the steam gradually come out, then open the pot and reduce the sauce a little if necessary. Season with a little bit of olive oil and season with salt and pepper before serving.