Veal Meatballs with Gorgonzola

Add variety to your appetizer selection with veal meatballs. To serve as a meal, add an Apple and Fennel Salad (recipe included, below).


  • 2 slices stale good-quality white bread, crusts trimmed
  • 1/2 cup milk
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 1/2 pounds ground veal
  • Salt and pepper
  • 6 ounces Gorgonzola cheese, crumbled
  • 1/3 cup grated Parmigiano Reggiano cheese (a generous handful)
  • 1 egg
  • 2 cloves garlic, finely pasted or grated
  • 3 tablespoons sage leaves, chopped or slivered
  • A few grates if fresh nutmeg

To serve as a meal, add Apple and Fennel Salad:

  • Juice of 1 lemon
  • 2 tablespoons honey
  • 2 tablespoons cider vinegar
  • 1/4 cup extra virgin olive oil (EVOO)
  • Salt and pepper
  • 2 green apples, peeled, quartered, cored and thinly sliced crosswise
  • 1 large bulb fennel, bulb quartered and thinly sliced lengthwise, fronds coarsely chopped to equal 1/2 cup


Pre-heat the oven to 425°F. In a bowl, soak the bread in the milk to soften.

Place a rack on a large baking sheet. Drizzle the EVOO into a large bowl. Add the veal and season with salt and pepper. Squeeze out the excess liquid from the bread and crumble it into the meat. Mix in the two cheeses, the egg, garlic, sage and nutmeg. Roll the meat into 1 1/2-inch to 2-inch balls. Arrange on the prepared baking sheet and roast until browned, 12-15 minutes.

For the salad: In a large bowl, whisk together the lemon juice, honey and vinegar. Drizzle in the EVOO and season with salt and pepper. Add the apples and fennel and toss.

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