Parmigiano reggiano & veal meatballs
Parmigiano reggiano

Preparation time 20 minutes

Total time: 1 hour

Ingredients

  1. 125 mL (1/2 cup) milk
  2. 125 mL (1/2 cup) Italian breadcrumbs
  3. 450 g (1 lb.) ground veal
  4. 450 g (1 lb.) mild Italian sausages, casings removed
  5. 500 mL (2 cups) finely grated Parmigiano Reggiano (about 200 g), divided
  6. 2 eggs
  7. 3 garlic cloves, finely chopped
  8. 30 mL (2 tbsp.) chopped fresh basil
  9. 1 jar (650 mL) store-bought marinara sauce
  10. 125 mL (1/2 cup) grated mozzarella cheese

Directions

  1. Preheat oven to 190°C (375°F).
  2. Combine milk and breadcrumbs in a bowl and let soak for about 5 minutes. 
  3. In another bowl, combine ground veal, sausage meat, 375 mL (1 1/2 cups) Parmigiano Reggiano, eggs, garlic, and basil. Add milk and breadcrumb mixture, and mix to combine with hands.
  4. With wet hands, shape mixture into 24 meatballs about the size of a ping-pong ball.
  5. Place meatballs on a baking sheet and bake for 20 minutes.
  6. Remove meatballs from oven and transfer to a 33 cm x 23 cm (13 in. x 9 in.) ovenproof dish. Cover with tomato sauce, and sprinkle with mozzarella and remaining Parmigiano Reggiano. Bake for another 20 minutes.
  7. Serve meatballs with lemon orzo and arugula salad.

CHEF’S SECRET

Keeping your hands wet while shaping the meatballs will prevent the meat from sticking to your hands.

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