Name: Veal Meatballs in Piccata Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 Servings
Cuisine: Italian
Ingredients: 1 sleeve Saltine crackers; 1 onion; 5 cloves Garlic; 0.333 cup Fresh parsley; 1 lb Ground veal; 0.333 cup parmesan; 1 Egg; 1 tbsp Lemon zest; 1 tsp All Purpose Seasoning Blend; 4 tablespoons Butter; 3 cloves Garlic; 1 Shallot; 0.5 cup White Wine; 1 tbsp Flour; 3 tablespoons Lemon juice; 1 cup Chicken stock; 0.25 cup Capers; 2 tablespoons Butter; 2 tablespoons Fresh parsley

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Veal Meatballs in Piccata Sauce

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Ingredients

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Instructions

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MEATBALLS

Preheat oven to 400 degrees F.

Place the saltines in a food processor and process until they are fine crumbs; transfer to a large mixing bowl.

Add the onion, garlic and parsley to the food process and process until everything is finely minced; transfer to the bowl with the bread crumbs.

Add the veal, parmesan cheese, egg, lemon zest and House Seasoning to the breadcrumbs.

Gently mix until all of the ingredients are combined. Be careful not to over-mix.

Form veal mixture into meatballs.

Place meatballs on a rimmed baking sheet and bake for 15 minutes or until an internal temperature of 160 degrees F.

SAUCE

Add 2 tablespoons of butter to a skillet over medium-high heat.

When the butter has melted, add the shallots and cook until translucent, about 3 minutes.

Add garlic and cook for 30 seconds.

Add wine and stir until it reduces by half, about 2-3 minutes.

Stir in flour and whisk until combined.

Whisk in chicken broth and lemon juice.

Simmer for 5 minutes.

Add capers and baked meatballs.

Simmer for 5-7 minutes to allow the sauce to thicken slightly.

Add remaining 2 tablespoons of butter and stir until melted and combined.

Top with fresh parsley.

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Tips & Tricks (5)

Chill Your Meatball Mixture 🧊
Refrigerate the veal mixture for at least 30 minutes before forming meatballs to prevent them from falling apart during cooking and ensure they stay tender and compact.
Don't Overwork the Meat 🙌
Mix the veal, breadcrumbs, and binders gently with your fingertips for only 1-2 minutes to avoid developing gluten and creating dense, tough meatballs instead of light, airy ones.
Brown in Batches for Golden Crust 🟤
Sear meatballs in a single layer without crowding the pan; this ensures proper caramelization and prevents steaming, which creates a superior golden exterior that seals in juices.
Deglaze with Wine Before Adding Stock 🍷
After removing meatballs, deglaze the pan with white wine over medium-high heat to lift fond and concentrate flavors before adding stock for a richer, more complex piccata sauce.
Finish with Cold Butter for Silky Sauce ✨
Whisk cold butter cubes into the finished sauce off the heat for a luxurious, glossy emulsion that elevates the piccata to restaurant-quality while preserving the bright lemon and caper notes.