Veal Meatballs
Veal Meatballs
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Veal Meatballs

25 MIN
10 MIN
60 meatballs, approximately



  1. With the rack in the highest position, preheat the oven’s broiler. Line two baking sheets with aluminum foil. Set aside.
  2. In a large bowl, toss the bread with the milk and let soak for 5 minutes. Add the remaining ingredients and mix well with your hands. Season with salt and pepper.
  3. With a small ice cream scoop or with lightly oiled hands, shape each meatball with about 15 ml (1 tablespoon) of the meat mixture. Place on the baking sheet.
  4. Grill the meatballs in the oven, one sheet at a time, for about 10 minutes or until cooked and golden brown, stirring halfway through cooking.


  1. Place the cooked meatballs on a baking sheet lined with parchment paper. Cover and freeze for about 4 hours or until the meatballs are frozen. Place the meatballs in sealable freezer plastic bags.
  2. Use the necessary amount needed in the four following recipes: Meatball Hors d’oeuvres, Meatball and Spaghetti Squash Soup, Meatball and Onion Subs, and Tomato Sauce with Meatballs.
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  1. Delicious. Easy. Perfect. Thank you!

  2. These were so very easy to make and very low fat, as they are broiled instead of fried in oil or butter. I love how easy they are to freeze and I put into ziplock freezer bags, 20 per bag. This was a 10 star recipe for me!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.