My Veal Meatballs in Piccata Sauce are a delicious mash up between two of my favorite recipes. The ground veal makes them incredibly tender and the flavor is off the charts. This dish is special enough to impress your pickiest guest and easy enough to make any night of the week.
I love to use ground veal in my recipes. Here are a few of my favorites: homemade cheeseburger macaroni and stuffed shells with ground veal.
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Why this Veal Meatballs in Piccata Sauce Recipe is a Keeper
Recently, I had the opportunity to visit a few working veal farms in Pennsylvania to learn more about the veal industry and how veal calves are raised. I’ve been on veal farms before (you can learn about it here) but this trip taught me so much more about the industry.
- 30 Minute Meal: When you make the sauce while the meatballs are cooking, this meal comes together so fast.
- Tender Meatballs: Veal, when cooked properly, creates incredibly tender and flavorful meatballs that melt in your mouth.
- Bright and Tangy Piccata Sauce: The piccata sauce, with its lemony, buttery, and caper-filled goodness, adds a vibrant and refreshing contrast to the rich meatballs. It is a nice change from tomato sauce or marinara sauce.
- Elegant and Impressive: This dish elevates the humble meatball to a gourmet level, making it perfect for special occasions or impressing guests.
- Versatile Pairing: It pairs beautifully with various sides, such as pasta, mashed potatoes, or risotto, allowing for flexible meal planning.
- Flavorful and Satisfying: The combination of savory meatballs and the tangy sauce creates a well-balanced and satisfying meal.
- Classic Italian Flavors: It embodies the classic flavors of Italian cuisine, offering a taste of authentic comfort food.
- Customizable: The recipe can be customized to your liking, allowing for variations in meat, sauce, and herbs.
- It is a comforting meal: It is a dish that is very comforting, and enjoyable.
What’s the best cut of veal for meatballs?
Ground Veal Shoulder: This is generally considered the ideal cut. It has a good balance of lean meat and fat, which contributes to moist and flavorful meatballs. It’s also usually more affordable than other cuts.
Avoid this Common Mistake for Veal Meatballs Italian Style
Don’t Overwork the Meat: Overworking the meat will result in tough meatballs.
Ingredient Notes and Variation Suggestions for the Veal Kafta
This post is sponsored by Veal, Discover Delicious, funded by the Beef Checkoff. All opinions are 100% my own.
These Veal Piccata Meatballs are zesty, buttery and succulent. The capers give that little bite of salty goodness that ties the whole thing together. Plus the whole dish can cook in record time. Veal has so many benefits. Find out more here.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Ground Veal: Use veal that is freshly ground for best flavor.
- VARIATION: Ground beef or ground pork can be a good replacement.
- All Purpose Seasoning: I use my own blend.
- VARIATION: You can also use an Italian Seasoning blend.
- Parmesan Cheese: For the best meatballs, use a freshly grated cheese for the parmesan meatballs.
- VARIATION: You can use romano cheese in place of the parmesan.
Special Equipment Needed for Veal Piccata Recipe
- Food Processor: Make the preparation of the meatball mixture quick and easy.
- Cookie Scoop: This will insure that the meatballs are uniform in size.
How to Make Meatballs in Piccata Sauce
You can use your favorite pasta or spaghetti squash for your side or the meatballs pair perfectly with a creamy mashed potato.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prep Meatballs: First, preheat oven to 400 degrees F. Then place the saltines in a food processor and process until they are fine crumbs; transfer to a large mixing bowl. Next, add the onion, garlic and parsley to the food process and process until it is all mince, transfer to the bowl with the bread crumbs.
- Ground Meat: Then combine ground veal, parmesan cheese, egg, lemon zest and All Purpose Seasoning to the breadcrumbs. Gently mix all of the ingredients. Be careful not to over-mix. Form veal mixture into meatballs.
- Bake: Lastly, place meatballs on a rimmed baking sheet and bake for 15 minutes or until an internal temperature of 160 degrees F and are no longer pink in the middle.
4: Sauce: First, add 2 tablespoons of butter to a skillet over medium-high heat then add the shallots and cook until translucent, about 3 minutes. Next, add garlic and cook for 30 seconds, then add wine and stir until it reduces by half, simmer about 2-3 minutes. Stir in flour and whisk in flour, chicken broth and lemon juice.
5. Next add capers and baked meatballs. Finally add the remaining 2 tablespoons of butter and stir until melted and combined. Top with fresh chopped parsley.
Prep Ahead Suggestions for the Best Veal Meatballs
- Meatball Mixture:Prepare the meatball mixture (veal, breadcrumbs, eggs, seasonings) and form the meatballs. Store them on a parchment-lined baking sheet or in an airtight container in the refrigerator.
- Piccata Sauce Ingredients:Measure out all the ingredients for the piccata sauce (lemon juice, white wine, capers, butter, broth). Season with black pepper and salt.
- Prep: Chop the garlic and parsley. Store them separately in airtight containers in the refrigerator.
How to Store, Reheat and Use Leftover Delicious Meatballs
- Storing: Airtight Containers: The most important thing is to store your leftover kofta in airtight containers. This prevents them from drying out and absorbing odors from your refrigerator.They’ll generally keep for 3-4 days in the refrigerator.
- Reheating: Preheat your oven to 350°F (175°C). Place the kofta on a baking sheet and cover them with foil to prevent drying. Reheat for 10-15 minutes, or until heated through. You can also reheat on the stove top, bring to a simmer, stirring occasionally.
- Using Leftovers: Use these absolutely delicious meatballs for easy to prepare sandwiches, wraps, or bowls.
Common Questions About This Veal Piccata Meatball Recipe
Use the right ratio of binding ingredients to meat. Too few, and they’ll fall apart; too many, and they’ll be dense. Overmixing makes the meatballs tough and can cause them to fall apart. Mix just until the ingredients are combined.
Typically lighter and more refreshing, with flavors ranging from fruity (citrus, apple) to floral.
Local butcher shops, especially those specializing in high-quality meats, are your best bet. They often carry ground veal or can grind it fresh for you. You can also ask your local grocery store to grind veal cutlets.
Veal meatballs, while delicate and delicious, are prone to dryness if not handled correctly. Veal is naturally lean, so consider adding a small amount of fat. You can mix in a small amount of ground pork or use a higher fat percentage ground veal if available. Adding a splash of milk, broth, or even a little olive oil to the meat mixture can help keep them moist.
Of course, you can fry the meatballs in a skillet to brown and then let them finish cooking in the sauce. They will come out tender and juicy.
Expert Tips for Making this Recipe for these Veal Parmesan Meatballs
I have made these meatballs many times and everyone loves them. You can line the baking sheet with parchment paper for easy cleanup.
- Use a Meat Thermometer: Ensure the meatballs cook to an internal temperature of 160°F (71°C).
- Brown the Meatballs: Browning the meatballs adds flavor and texture.
- Taste and Adjust: Taste the piccata sauce and adjust the seasoning (lemon, salt, pepper) as needed.
- Use Fresh Herbs: Fresh parsley adds a bright, fresh flavor to the sauce.
- Use good quality butter: The butter is a very important part of the sauce.
- Serve this recipe with: List what to serve with Air Fryer Garlic Breadsticks and Lemon Orzo Salad.
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Veal Meatballs in Piccata Sauce
Equipment
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Ingredients
MEATBALLS
- 1 saltine crackers, sleeve
- 1 small onion, diced
- 5 cloves Garlic, chopped
- ⅓ cup Fresh parsley
- 1 pound Ground veal
- ⅓ cup Grated parmesan
- 1 Egg
- 1 tablespoon Lemon zest
- 1 teaspoon All Purpose Blend
Piccata Sauce
- 4 tablespoons Butter, divided
- 3 cloves Garlic, minced
- 1 Shallot, finely diced
- ½ cup White wine
- 1 tablespoon Flour
- 3 tablespoons Lemon juice, fresh
- 1 cup Chicken stock
- ¼ cup Capers, drained
- 2 tablespoons Butter, cubed
- 2 tablespoons Fresh parsley, minced
Instructions
- MEATBALLS:
- Preheat oven to 400 degrees F.
- Place the saltines in a food processor and process until they are fine crumbs; transfer to a large mixing bowl.
- Add the onion, garlic and parsley to the food process and process until everything is finely minced; transfer to the bowl with the bread crumbs.
- Add the veal, parmesan cheese, egg, lemon zest and House Seasoning to the breadcrumbs.
- Gently mix until all of the ingredients are combined. Be careful not to over-mix.
- Form veal mixture into meatballs.
- Place meatballs on a rimmed baking sheet and bake for 15 minutes or until an internal temperature of 160 degrees F.
- SAUCE:
- Add 2 tablespoons of butter to a skillet over medium-high heat.
- When the butter has melted, add the shallots and cook until translucent, about 3 minutes.
- Add garlic and cook for 30 seconds.
- Add wine and stir until it reduces by half, about 2-3 minutes.
- Stir in flour and whisk until combined.
- Whisk in chicken broth and lemon juice.
- Simmer for 5 minutes.
- Add capers and baked meatballs.
- Simmer for 5-7 minutes to allow the sauce to thicken slightly.
- Add remaining 2 tablespoons of butter and stir until melted and combined.
- Top with fresh parsley.
Christina’s Notes
-
- Use a Meat Thermometer: Ensure the meatballs are cooked to an internal temperature of 160°F (71°C).
- Brown the Meatballs: Browning the meatballs adds flavor and texture.
- Taste and Adjust: Taste the piccata sauce and adjust the seasoning (lemon, salt, pepper) as needed.
- Use Fresh Herbs: Fresh parsley adds a bright, fresh flavor to the sauce.
- Use good quality butter: The butter is a very important part of the sauce.
- Serve this recipe with: List what to serve with Air Fryer Garlic Breadsticks and Lemon Orzo Salad.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
These meatballs are a WOW! Soooooo good!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!