Veal and Turkey Meatballs

Veal and Turkey combined creates the best tasting meatballs in our opinion. Should we call them Teal meatballs or Vurkey meatballs? Whatever you want to call them, they are scrumptious. Especially when you make them with home made pasta like we did this time. That’s a recipe for another day though…stay tuned!



  • 1/2 a pound of ground turkey and 1/2 pound of veal

  • 1 egg

  • 1/2 cup bread crumbs

  • 1/4 cup chopped parsley

  • 1-2 cloves of garlic, crushed

  • 1/4 cup of onion, finely diced

  • 1 teaspoon salt and 1 tsp of pepper



Preheat oven to 400° F.

In a bowl, mix all ingredients together with your hands. Roll into about 20 meatballs and place on pan. Bake until golden brown, about 20 minutes or until cooked through and not pink in the middle.


Or you can plop them into a hot tomato sauce to cook that way. Make sure you test them after 10 minutes to ensure they are cooked through. You might want to make them smaller if you’re cooking then using this method.