Ground veal by nature is a tender and very flavorful meat.  I love using it either on its own for meatballs like these, or with a mixture of beef and pork for an Italian meatloaf or a different take on meatballs.  Because it is already so tender, I don’t usually add in ricotta cheese like I would a pure beef, chicken or turkey meatball because frankly it doesn’t need any extra moistness.  Instead, I like to add in fresh herbs (rosemary this time), an egg, Panko breadcrumbs, minced garlic, and a touch of salty grated Pecorino cheese.  Baked until cooked through and browned on the bottom, try serving these Italian delicacies with some pillowy gnocchi or pasta, tossed with a homemade pesto and diced tomatoes from the garden.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: breadcrumbs, egg, ground veal, Italian, Italy, meatballs, panko, pecorino cheese, veal, veal meatballs