Veal Meatballs
25 MIN
10 MIN
60 meatballs, approximately

Veal Meatballs


  • 1 slice white bread, crusts removed and torn into pieces
  • 1/4 cup (60 ml) milk
  • 2 lbs (1 kg) ground veal
  • 1/2 cup (125 ml) parsley, chopped
  • 2 eggs
  • 2 cloves garlic, crushed with a garlic press
  • 2 teaspoons (10 ml) paprika
  • Salt and pepper


  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.