If you’re craving a dish that’s comfort food elevated to a special occasion, you’re going to adore this Veal Parmesan Meatballs with Tomato Cream Sauce Recipe. Tender veal meatballs bursting with Italian herbs, baked to perfection and then drowned in a luscious, velvety tomato cream sauce that hits every note of savory, tangy, and rich. Whether you’re serving a weeknight dinner or impressing friends, these meatballs bring warmth, depth, and a touch of elegance to the table. It’s a recipe that feels fancy but is surprisingly simple to bring together, making it a go-to when you want something truly delicious and memorable.
Ingredients You’ll Need
Every ingredient in this Veal Parmesan Meatballs with Tomato Cream Sauce Recipe plays a vital role, creating a balanced symphony of flavors and textures. From the delicate veal and fresh herbs in the meatballs to the creamy, tangy tomato sauce, each component is essential for that perfect finish.
- Veal (1 pound): The star protein here, veal provides a tender, mild base that soaks up all the wonderful seasonings.
- Yellow onion (1 small, finely diced or grated): Adds sweetness and moisture to the meatballs without overpowering them.
- Grated Parmesan cheese (1/3 cup plus ¼ cup for sauce): Packs umami depth and a sharp, salty kick.
- Breadcrumbs or almond meal (1/3 cup): Helps bind the meatballs and keep them tender; almond meal keeps it low-carb and gluten-free.
- Egg (1 large): The glue that holds everything together in the meatballs.
- Garlic cloves (6 total, 3 minced for meatballs, 3 for sauce): Adds that distinctive aromatic punch that Italian dishes are known for.
- Fresh parsley and basil (2 tablespoons basil, 1/3 cup parsley chopped plus extra for garnish): Bring brightness and a fresh herbal note throughout the dish.
- Black pepper and salt: Perfectly season the meat and sauce without overpowering.
- Butter (2 tablespoons): Creates a silky base for the tomato cream sauce.
- Canned tomato sauce (15 ounces): Provides rich tomato flavor and color for the sauce.
- Italian seasoning and onion powder (½ teaspoon each): Enhance the flavor complexity of the sauce.
- Heavy cream (¾ cup): Transforms the tomato sauce into a luscious, creamy masterpiece.
- Sugar (½ to 1 teaspoon, optional): Balances acidity in the tomato sauce for a well-rounded flavor.
How to Make Veal Parmesan Meatballs with Tomato Cream Sauce Recipe
Step 1: Prepare the Meatball Mixture
Begin by preheating your oven to 400°F (200°C). In a large bowl, gently combine the ground veal, finely diced onion, Parmesan cheese, breadcrumbs, egg, minced garlic, fresh parsley and basil, black pepper, and salt. The key here is to mix just until everything is combined—overworking the mixture can make the meatballs tough instead of tender and juicy. This step sets the stage for perfectly textured meatballs that will hold their shape and flavor.
Step 2: Shape and Bake the Meatballs
Using about a 1.5-inch scoop, portion out the meatball mixture. Press the meat gently against the side of the bowl to pack it, then roll it into a ball. You can place them on a parchment-lined baking sheet or use a wire rack over a baking sheet to allow fat to drip away while baking. Bake the meatballs for 13 to 15 minutes until they reach an internal temperature of 160°F (71°C). Baking keeps them moist and tender without the mess of frying.
Step 3: Make the Tomato Cream Sauce
While the meatballs bake, melt butter in a skillet over medium heat. Sauté the minced garlic for about one minute, stirring constantly to avoid burning but releasing that fragrant aroma. Next, stir in the tomato sauce, Parmesan cheese, Italian seasoning, onion powder, and black pepper. Let it cook gently for 5 minutes, stirring until the cheese melts completely and the sauce is smooth. Reduce heat if it looks like it might simmer too hard. Finally, stir in the heavy cream and chopped parsley, allowing the sauce to thicken slightly. Adjust seasoning by adding sugar to tame acidity and salt or pepper as needed.
Step 4: Combine and Serve
Transfer the baked meatballs into the sauce, allowing them to simmer together for an additional 3 to 5 minutes. This last step lets the veal meatballs soak in that creamy, tangy sauce so every bite is packed with flavor. Finish with a sprinkle of fresh parsley, basil, grated Parmesan, or even a pinch of red pepper flakes for a subtle kick.
How to Serve Veal Parmesan Meatballs with Tomato Cream Sauce Recipe
Garnishes
Fresh herbs like chopped parsley and basil bring a pop of vibrant color and freshness that beautifully contrast the rich sauce. A generous grating of Parmesan cheese adds extra sharpness and savory depth. If you enjoy a little heat, red pepper flakes can give the dish a lively finish.
Side Dishes
These meatballs shine wonderfully served over a bed of al dente pasta, such as spaghetti or pappardelle, where the sauce can really cling. For a low-carb option, creamy mashed cauliflower or sautéed greens work beautifully. Garlic bread or crisp Italian bread rounds out the meal perfectly, ready to soak up every last bit of sauce.
Creative Ways to Present
Feeling a bit adventurous? Turn this recipe into a hearty sandwich by piling meatballs and sauce onto a toasted sub roll or slider buns for a fun party appetizer. You can also serve meatballs skewered as elegant bites at cocktail parties. The velvety tomato cream sauce keeps the dish versatile and crowd-pleasing no matter how you choose to present it.
Make Ahead and Storage
Storing Leftovers
Leftover Veal Parmesan Meatballs with Tomato Cream Sauce Recipe keep beautifully in the fridge for up to 3 days. Store them in an airtight container to preserve the sauce’s creaminess and keep the meatballs juicy.
Freezing
If you want to prep in advance or save extra for later, meatballs freeze excellently. Freeze baked meatballs and sauce separately in freezer-safe containers or bags for best texture. When ready, thaw overnight in the fridge before reheating gently on the stove or in the oven.
Reheating
To reheat, warm the sauce and meatballs together slowly over low heat on the stovetop to prevent the cream sauce from breaking. You can also reheat in the oven at 325°F (160°C) covered with foil to keep moisture, or use a microwave on medium power stirring occasionally.
FAQs
Can I use a different type of meat instead of veal?
Absolutely! While veal adds a delicate texture and flavor, you can substitute ground beef, pork, or a mix of both without sacrificing the overall deliciousness. Just keep in mind veal is naturally lean and tender, so the texture might vary slightly.
Is there a way to make this recipe gluten-free?
Yes, simply swap the traditional breadcrumbs for almond meal or gluten-free breadcrumbs to keep the meatballs tender and safe for gluten-sensitive diets. This substitution works well and doesn’t alter the flavor noticeably.
How can I make this dish dairy-free?
To make this recipe dairy-free, replace the Parmesan cheese with a dairy-free alternative or nutritional yeast in the meatballs and sauce. Use coconut cream or a plant-based cream substitute instead of heavy cream for the tomato cream sauce. The taste will be a bit different but still rich and flavorful.
What’s the best way to tell when the meatballs are done?
The safest and most reliable method is to use an instant-read meat thermometer. When the internal temperature hits 160°F (71°C), your veal meatballs are fully cooked, juicy, and ready to enjoy.
Can the sauce be made ahead of time?
Definitely! The tomato cream sauce holds up well when made ahead. Just reheat gently before combining with freshly baked meatballs. This is a great time-saver for busy evenings or when entertaining.
Final Thoughts
This Veal Parmesan Meatballs with Tomato Cream Sauce Recipe is one of those dishes you’ll want to make again and again. It brings that perfect blend of comforting homestyle flavors with a splash of gourmet flair, proving that you don’t need complicated steps or fancy ingredients to create something utterly memorable. So, gather your ingredients, roll up your sleeves, and dive into this cozy, flavorful meal that your family and friends will be asking for on repeat.
PrintVeal Parmesan Meatballs with Tomato Cream Sauce Recipe
Delicious Veal Parmesan Meatballs baked to perfection and served in a rich, creamy tomato sauce infused with Italian herbs and parmesan cheese. This recipe offers a comforting and elegant meal suitable for family dinners or special occasions, pairing wonderfully with pasta, sandwiches, or garlic bread.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
For The Meatballs:
- 1 pound veal
- 1 small yellow onion, finely diced or grated
- 1/3 cup grated Parmesan cheese
- 1/3 cup breadcrumbs (or almond meal or almond flour for low-carb and gluten-free)
- 1 large egg
- 3 garlic cloves minced
- 1/3 cup fresh parsley chopped
- 2 tablespoons fresh chopped basil
- 1 teaspoon black pepper
- 1/2 teaspoon salt
For The Tomato Cream Sauce:
- 2 tablespoons butter
- 3 cloves minced garlic
- 15-ounce quality canned tomato sauce
- ¼ cup parmesan cheese
- ½ teaspoon Italian Seasoning
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 3/4 cup heavy cream (more if needed to thin the sauce)
- 1 tablespoon chopped parsley or basil
- ½–1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper to taste
- Chopped fresh parsley and basil, grated parmesan, or pepper flakes for garnishing
Instructions
- Prepare the meatball mixture: In a large mixing bowl, gently combine the veal, onion, grated Parmesan, breadcrumbs, egg, minced garlic, parsley, basil, black pepper, and salt. Be careful not to overmix to avoid tough meatballs.
- Form the meatballs: Using a 1.5-inch scoop, portion out the mixture. Press it against the side of the bowl to pack the meat, then shape into round meatballs.
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the meatballs.
- Choose your baking method: Place the meatballs on a parchment-lined baking sheet ensuring they are not crowded, or alternatively, set them on a wire rack over a baking sheet to let excess fat drain during baking.
- Bake the meatballs: Cook in the oven for 13-15 minutes, or until the internal temperature reaches 160°F (71°C) using a meat thermometer.
- Make the tomato cream sauce: In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, stirring constantly to prevent burning.
- Add sauce ingredients: Stir in the canned tomato sauce, parmesan cheese, Italian seasoning, onion powder, and black pepper. Cook for 5 minutes while stirring until the cheese melts and the sauce becomes smooth. Reduce heat if necessary to avoid scorching.
- Finish the sauce: Pour in the heavy cream and add chopped parsley or basil, stirring until combined and slightly thickened.
- Balance flavors: Taste the sauce and adjust with sugar if needed to reduce acidity. Season with salt and pepper to your liking.
- Combine meatballs and sauce: Add the baked meatballs to the skillet with the sauce. Let them cook together for an additional 3-5 minutes, allowing flavors to meld.
- Garnish and serve: Sprinkle with fresh chopped parsley, basil, grated Parmesan, or pepper flakes. Serve warm either on their own or over pasta, inside sub rolls, slider buns, or alongside garlic bread.
Notes
- Depending on how you serve this dish, you may want to double the tomato cream sauce for extra coverage.
- To keep this recipe low-carb and gluten-free, substitute breadcrumbs with almond meal or almond flour.
- Use a meat thermometer to ensure the meatballs are cooked safely to 160°F (71°C).
- The sauce can be thinned with additional heavy cream if it becomes too thick.
