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Veal-Parsley Meatballs with Noodles

Serves 4 as a main course, 6 to 8 as a first cours
Time 1 hr
Veal meatballs are a delicate and delicious topping for pasta. The secret to tender meatballs is gentle mixing; use your hands or a large spoon when folding the meatball mixture together, and avoid compressing it too much when you hand-roll the balls.
Special Diets:
Ingredients
  • 1 pound ground veal
  • 1/3 cup dried bread crumbs
  • 1 shallot, finely chopped
  • 1/2 cup finely chopped flat-leaf parsley, divided
  • 1/2 teaspoon fine sea salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 8 ounces wide egg noodles, such as pappardelle
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 4 cloves garlic, sliced
  • 1 cup white wine
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Method

Place veal in a large bowl and sprinkle with bread crumbs, shallot, 1/4 cup of the parsley, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. 

Gently fold the ingredients together just until mixed.

With your hands, roll small meatballs about an inch in diameter; you should have about 32 meatballs.

Bring a large pot of salted water to a boil over medium-high heat. 

Add noodles and cook until tender, about 9 minutes. 

Drain and set aside. 

Meanwhile, heat oil in a large skillet over medium-high heat. 

Add meatballs and cook, shaking the pan frequently, until they are browned all over and slightly pink in the center, 6 to 7 minutes. 

Work in batches if necessary to avoid crowding the pan. 

Remove meatballs balls from the skillet with a slotted spoon and keep warm.

Return the skillet to medium-high heat and add butter and garlic. 

Cook, stirring, 1 minute.

Add wine, increase heat to high, and boil until liquid is reduced by half. 

Stir in remaining 1/4 cup parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper. 

Add meatballs and cook until just reheated. 

Pour sauce and meatballs over noodles and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound ground veal
  • 1/3 cup dried bread crumbs
  • 1 shallot, finely chopped
  • 1/2 cup finely chopped flat-leaf parsley, divided
  • 1/2 teaspoon fine sea salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 8 ounces wide egg noodles, such as pappardelle
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 4 cloves garlic, sliced
  • 1 cup white wine
Shop with Prime

Exclusively for Prime members in select ZIP codes.