Veal Piccata Meatballs


Every year I get invited to potlucks, and every year I go through the same thing… what do I bring? I always want to bring something that travels easily and easy to warm. So, one year, I came up with these veal piccata meatballs and I never looked back! They are lean, tender and delicious with notes of butter, lemon, and salt. They definitely bring in all the holiday feelings and are perfect for entertaining.

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Veal Piccata Meatballs
2 lbs ground Ontario veal
½ cup panko breadcrumbs
1 cup parmesan cheese, grated
3 tbsp parsley, chopped
3 cloves garlic, grated
1 lemon, zested
1 tbsp kosher salt
½ tsp ground black pepper
1 egg yolk
½ onion, diced very small

1 tsp canola oil
½ onion or shallot diced very fine
3 tbsp capers
1 tbsp caper brine
½ lemon, juiced
½ cup dry white wine (I used a chardonnay)
1 cup chicken stock
4 tbsp unsalted butter
2 tbsp parsley, chopped



1. Preheat oven to 425 degrees. Line a sheet tray with parchment and then place a wire rack over top.
2. While the oven is heating combine all the ingredients for the meatballs. mix well, and sear off a small piece of meat to test your seasoning.
Form balls into golf ball size and place them on the wire rack about 1-2 inches apart from each other.
3. Place in the oven and bake for about 12 -15 minutes, until meatballs are fully cooked and have gained a golden brown colour.
4. While the meatballs are baking, in a pan over medium heat, heat your oil and sautee your onion until fully translucent. Add in the capers and caper brine, and then white wine. Cook off the alcohol for about 2 minutes and let the wine reduce by half. Add in the lemon juice and chicken stock and set at a simmer, reducing again by half. When meatballs look about 2 minutes away from being done.. monte your sauce with butter. (meaning add in the butter whisking while doing so, so the sauce does not split.)
5. Add in the meatballs, and coat with the sauce. Top off with chopped parsley, and you have an amazing, easy holiday dish.
6. Can be served on its own. with bread to slop up that delicious lemon butter sauce, or even on top of pasta!

Source: Chef Erica Karbelnik