Veal Meatballs

Ingredients

• White bread

  Commercially prepared (includes soft bread crumbs)

  1 slice crust not eaten or 12g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

• Ground veal

  Raw

  32 oz or 904g

• Parsley

  Raw

  ½ cup or 30g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Garlic

  Raw

  2 cloves, minced or 6g

• Paprika

  Spices

  2 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

2. With the rack in the highest position, preheat the oven's broiler. Line two baking sheets with aluminum foil. Set aside.
3. In a large bowl, toss the bread with the milk and let soak for 5 minutes. Add the remaining ingredients and mix well with your hands. Season with salt and pepper.
4. With a small ice cream scoop or with lightly oiled hands, shape each meatball with about 15 ml (1 tablespoon) of the meat mixture. Place on the baking sheet.
5. Grill the meatballs in the oven, one sheet at a time, for about 10 minutes or until cooked and golden brown, stirring halfway through cooking.
6. Freezing
7. Place the cooked meatballs on a baking sheet lined with parchment paper. Cover and freeze for about 4 hours or until the meatballs are frozen. Place the meatballs in sealable freezer plastic bags.
8. Use the necessary amount needed in the four following recipes: Meatball Hors d'oeuvres, Meatball and Spaghetti Squash Soup, Meatball and Onion Subs, and Tomato Sauce with Meatballs.