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Veal Parmesan Meatballs with Tomato Cream Sauce Recipe

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4.3 from 80 reviews

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.

  • Author: Sarah
  • 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

  1. 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.
  2. 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.
  3. Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the meatballs.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Finish the sauce: Pour in the heavy cream and add chopped parsley or basil, stirring until combined and slightly thickened.
  9. Balance flavors: Taste the sauce and adjust with sugar if needed to reduce acidity. Season with salt and pepper to your liking.
  10. 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.
  11. 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.

Find it online: https://cookingwithsarah.com/veal-parmesan-meatballs-with-tomato-cream-sauce-recipe/