Tiny veal meatballs are the perfect party food, great for small plates or an appetizer before the main course. Unlike their larger cousins, these tender little meatballs are just the right size to pop into your mouth! You can make up a quick sauce for dipping or use a good gluten free jar sauce (I won’t tell!).
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Ingredients:
Sauce:
- 1 can (28 oz.) tomato sauce
- 1 tbsp. olive oil
- 1 garlic clove, minced
- 1/4 cup onion, diced
- 1 tbsp. tomato paste
- 1/2 tsp. each Tuscan seasoning, basil, oregano, marjoram, sugar
Meatballs:
- 8 oz. ground veal
- 1 large egg, beaten
- 1 tsp. gluten free Tuscan seasoning
- 2 tbsp. gluten free Italian breadcrumbs
- 2 tbsp. gluten free mashed potato flakes
- 1/4 cup 1% milk
- cooking spray
Preparation:
First, we’ll make an easy marinara sauce. In a heavy covered skillet or Dutch Oven, cook the garlic and onion in a little olive oil. When the onions are translucent, push them to the sides of the pan and add the tomato paste in the center. Let it toast for a minute before stirring it into the onions.
Add the tomato sauce along with the Italian seasoning, basil, oregano, marjoram and sugar. Stir well, then cover and simmer for 30 minutes.
Next we’ll make the meatballs. Combine the beaten egg and Italian seasoning. In another bowl combine the bread crumbs and potato flakes.
Add the veal into the egg mixture and work it in with your hands.
Sprinkle the breadcrumb mixture over the veal and use your hands to thoroughly combine.
Line a baking sheet with foil and mist with cooking spray. Divide the veal into 12 portions and form small meatballs. Arrange them on the baking sheet, leaving space in between.
Broil on high for 4-5 minutes per side, turning once.
After broiling, let the meatballs rest for 15 minutes at room temperature to set. You can also make them a day ahead and refrigerate.
Before serving, add the meatballs to the sauce for 10-15 minutes to warm through.
Enjoy them as an appetizer with extra sauce for dipping. Or, for a small plate idea, serve 3 little meatballs over 3 gluten free ravioli.
Notes ♪♫ I hope you enjoyed this post! For more meatball recipes check out my traditional, dinner sized Italian meatballs and my Thanksgiving inspired Turkey meatballs.
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Veal Appetizer Meatballs
- Cuisine: Italian
- Diet: Gluten-Free
Description
Tiny veal meatballs are the perfect party food, great for small plates or an appetizer before the main course. You can make up a quick sauce for dipping or use a good gluten free jar sauce (I won’t tell!).
Ingredients
- 1 can (28 oz.) tomato sauce
- 1 tbsp. olive oil
- 1 garlic clove, minced
- 1/4 cup onion, diced
- 1 tbsp. tomato paste
- 1/2 tsp. each Tuscan seasoning, basil, oregano, marjoram, sugar
- 8 oz. ground veal
- 1 large egg, beaten
- 1 tsp. gluten free Tuscan seasoning
- 2 tbsp. gluten free Italian breadcrumbs
- 2 tbsp. gluten free mashed potato flakes
- 1/4 cup 1% milk
- cooking spray
Instructions
For the marinara sauce.
In a heavy covered skillet or Dutch Oven, cook the garlic and onion in a little olive oil. When the onions are translucent, push them to the sides of the pan and add the tomato paste in the center. Let it toast for a minute before stirring it into the onions.
Add the tomato sauce along with the Italian seasoning, basil, oregano, marjoram and sugar. Stir well, then cover and simmer for 30 minutes.
For the meatballs.
Combine the beaten egg and Italian seasoning. In another bowl combine the bread crumbs and potato flakes.
Add the veal into the egg mixture and work it in with your hands.
Sprinkle the breadcrumb mixture over the veal and use your hands to thoroughly combine.
Line a baking sheet with foil and mist with cooking spray. Divide the veal into 12 portions and form small meatballs. Arrange them on the baking sheet, leaving space in between.
Broil on high for 4-5 minutes per side, turning once.
After broiling, let the meatballs rest for 15 minutes at room temperature to set. You can also make them a day ahead and refrigerate.
Before serving, add the meatballs to the sauce for 10-15 minutes to warm through.
Notes
Enjoy them as an appetizer with extra sauce for dipping. Or, for a small plate idea, serve 3 little meatballs over 3 gluten free ravioli.
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