Veal meatballs with chimichurri sauce

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Veal meatballs with chimichurri sauce

Veal meatballs are perfect for cocktail, as a starter, on pizza or with pasta. In the preparation, we replaced breadcrumbs with pre-cooked quinoa, this technique makes the meatballs less dry and softer. Enhanced with a chimichurri sauce prepared with fresh parsley and oregano, red wine vinegar, lemon juice, chilli pepper flakes and olive oil that brings a spicy and tangy flavor to the dish. Simply exquisite.

Veal meatballs with chimichurri sauce

By John Meat + Poultry Print
Details
Prep time: 15 minutes
Cooking time: 15 to 20 minutes
Servings or yield: 24 meatballs
Difficulty level: Easy
Ingredients
1½ pound ground veal
1 cup cooked quinoa
1 egg
2 green shallots, minced
2 garlic cloves, minced
½ tsp. salt
½ tsp. fresh cracked pepper
1 cup chimichurri sauce (view recipe)

Preparation

Preheat oven to 400˚F. in a large bowl, combine all the ingredients except chimichurri sauce.

Form meatballs and place on a cooking plate lined up with parchment paper. Bake for 15 to 20 minutes. You can also sear them in olive oil about 7 minutes in 2 batches.

Serve with chimichurri sauce and enjoy. See our veal meatballs pizza recipe.

Tips, Tricks + Culinary ideas

Suggestion Serve on pizza. (View our recipe).
Idea Add feta cheese crumbles or parmesan.
Substitute Replace veal with pork, beef or lamb.
Tip You can freeze your meatballs cooked or raw.

Preparation steps

étapes de préparation

1 - Preheat oven to 400˚F. in a large bowl, combine all the ingredients except chimichurri sauce.

étapes de préparation

2 - Form meatballs and place on a cooking plate lined up with parchment paper.

étapes de préparation

3 - Bake for 15 to 20 minutes. You can also sear them in olive oil about 7 minutes in 2 batches.

étapes de préparation

4 - Serve with chimichurri sauce and enjoy. See our veal meatballs pizza recipe.

Meat + Poultry