Rosemary Veal Meatballs

How else can you cook veal meatballs?

If you like, you can bake veal meatballs in the oven instead of cooking them in a skillet. Bake them in a single layer in a shallow rimmed baking pan (if you like, you can line the pan with foil to help catch the grease). Bake at 375°F for 18 to 20 minutes. Learn more about how to make meatballs.

How can you make veal meatballs your own?

Meatballs are incredibly versatile—it’s amazing how many different kinds of meatball recipes there are! Feel free to experiment: You can use dry bread crumbs or panko instead of soft crumbs. (If you use a different kind of bread crumb, don't worry about losing any moisture—because veal has more fat than beef, there is little risk of the meatballs being dry.) Not a fan of raisins? Leave them out, or use another dried fruit instead like dried apricots. If you want to add a little bit of zing, you can add a little bit of minced fresh gingerroot.

What can you serve with veal meatballs?

As an appetizer, these meatballs would go nicely in an elegant spread with rich, earthy flavors like mushrooms and onions—try mushroom bruschetta, a pastry pinwheel, or a tangy, cheesy caramelized onion tart. Otherwise, consider swapping out the yogurt sauce for a rich marsala sauce, vodka sauce or another personal favorite. If you’re making the veal meatballs into a main course, try serving them with polenta, pasta or garlic mashed potatoes. You can also use the meatballs in a soup like easy tortellini soup, or adapt a recipe like Mediterranean meatball sandwiches, with the dipping sauce as part of the mix.

—Hazel Wheaton, Taste of Home Book Editor