This up-scale veal meatball recipe provided by Nielsen-Massey Vanillas is baked to perfection and topped with a smooth, yet flavorful Vodka sauce, leaving the most critical of guests wanting more. And, don’t toss the leftover Vodka sauce; it pairs deliciously well with other family favorites, such as pasta.

Breaded Veal Meatballs with Vodka Sauce [sponsored] Breaded Veal Meatballs with Vodka Sauce
Breaded Veal Meatballs with Vodka Sauce presented by Nielsen-Massey
Yield: serves 6 people

Meatballs – Makes 1 1/2 Dozen

  • 1 lb. ground veal, thawed (may substitute with grass fed beef)
  • 14 cup whole milk ricotta
  • 14 cup finely grated carrot
  • 2 small green onions, thinly sliced
  • 1 egg, lightly beaten
  • 1 tbsp. dried parsley
  • 1 tsp. salt
  • 12 tsp. organic garlic powder
  • 12 tsp. ground oregano
  • 12 tsp. pepper
  • 12 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 12 cup all-purpose flour
  • 2 eggs
  • 3 tbsp. milk
  • 1 12 cups plain panko bread crumbs
  • 12 cup freshly grated Romano cheese
  • 2 tbsp. butter, melted
  • fresh Italian parsley, chopped (garnish)


  1. Preheat oven to 350⁰F. Line a large rimmed baking sheet with foil. Place a wire rack inside the foil lined baking sheet and coat the rack with cooking spray; set aside.
  2. In a large bowl, combine ground veal, ricotta, carrots, green onions, egg, parsley, salt, garlic powder, oregano, pepper, and vanilla bean paste. Form mixture into meatballs, about 1-inch in diameter; set aside.
  3. To bread meatballs, three bowls will be needed. In a first medium bowl, add flour. In a second medium bowl, whisk together eggs and milk. In a third medium bowl, add bread crumbs, Romano cheese and melted butter; stir to combine.
  4. Dust each meatball with flour, dip in egg wash, and coat with bread crumbs. Place breaded meatballs on wire rack and cook until done, about 30 minutes.

Vodka Sauce – Yields 4 Cups

  • 2 tbsp. olive oil
  • 1 small yellow onion, chopped
  • 12 cup vodka
  • 1 tbsp. dried basil leaves
  • 1 14 tsp. salt
  • 12 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 14 tsp. ground oregano
  • 14 tsp. organic garlic powder
  • 14 tsp. pepper
  • 1 (28-ounce) can whole tomatoes, drained
  • 14 cup freshly grated Romano
  • 12 cup whipping cream, warmed


  1. Add olive oil to a large sauté pan, and heat over medium heat. Add onions and cook until tender, about 5 minutes. Add vodka, basil, salt, vanilla extract, oregano, garlic powder and pepper; cook until reduced by half.
  2. Place whole tomatoes in container of food processor or electric blender. Add reduced sauce mixture; cover and process or blend until smooth. Pour mixture into a large saucepan and place over medium heat.
  3. Add grated Romano cheese and cream; stir until thoroughly combined. Simmer for 3 minutes, or until heated through. Serve vodka sauce with meatballs.