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Braised Veal Meatballs

Tender veal meatballs, gently braised in our Demi-Glace Gold, make the perfect appetizer or a savory main dish served over home-style mashed potatoes.


  • 2 slices sourdough or French bread, soaked in milk
  • 1 pound ground veal
  • 4 ounces ground pork
  • 4 ounces ground beef
  • 1/3 cup grated Parmesan cheese
  • 2 1/2 tablespoons ricotta cheese
  • 1 tablespoon chopped fresh parsley
  • Salt and ground black pepper
  • 1 tablespoon vegetable oil
  • 3/4 ounce Demi-Glace Gold® or Demi-Glace de Veau Gold® dissolved in 1/2 cup hot water


  1. Remove the crusts from the bread and squeeze out the milk; tear the bread into small pieces.  In a mixing bowl, combine the bread with the veal, pork, beef, Parmesan, ricotta, parsley, and a sprinkle of salt and pepper, kneading and squeezing the mixture until everything is well blended. Moisten your hands and shape the meat mixture into walnut-sized balls.
  2. Heat a large skillet over medium-high heat, add the oil, then the meatballs. Cook, turning the meatballs to brown them on all sides, about 3-4 minutes.
  3. Reduce the heat to medium-low, add the dissolved Demi-Glace Gold® (or Demi-Glace de Veau Gold®), and simmer the meatballs in the demi-glace for about 10 minutes, until they are cooked through. Season to taste with additional salt and pepper.

Additional Tips

Try these meatballs with our Green Peppercorn Sauce.

Wine Pairing: Merlot, Pinot Noir, or white Burgundy.

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Classic French Stocks and Sauces