In the Northern regions of Italy, the diet is the richest and most varied. There, livestock prospers and instead of pizza and pasta, meat-based dishes, such as these veal meatballs, are the main course.


  • Prep Time : 12 min
  • Cook Time : 30 min
  • Ready Time : 42 min




  • 1/2 pound ground veal
  • 1/2 pound ground beef
  • 1/4 cup plain breadcrumbs
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup marinara sauce


In a medium bowl, mix together veal, beef, breadcrumbs, parsley, garlic, salt, oregano, and pepper. Scoop into 18 heaping tablespoons, and roll each scoop between the palms of your hands to form a compact ball. Heat olive oil in a large sauté pan over medium-high heat. Brown meatballs until golden, about 10 to 12 minutes; place on a plate. Pour grease from pan and discard, and return meatballs to the pan. Add marinara, and simmer over medium-low heat until meatballs are cooked through and tender, about 15 to 20 minutes. Divide meatballs and sauce among 4 plates and serve warm.



Servings Per Recipe: 4

Amount Per Serving

  • Calories: 327
  • Total Fat: 19g
  • Cholesterol: 77mg
  • Sodium: 528mg
  • Total Carbs: 15g
  •  Dietary Fiber: 2g
  • Protein: 24.4g with Jamie Geller is the No. 1 kosher food and recipe website, featuring more than 7,000 recipes from Geller, kosher chefs, food bloggers and community members.  The award-winning companion print magazine, published bimonthly, is revolutionizing the way people think about kosher. 

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