Rose Veal Meatballs w/Gorgonzola

our family loves these meatballs! we have a lot of rose veal in our freezer and even before we picked it up from the butcher, bestie, found this recipe for me. i promise they are just divine!

for those of you who might be wondering what “rose veal” is…rose veal is a young cow that eats hay/grass but also is still nursing from its mother. we bought 4 cows from a friend who couldn’t afford to feed them through the winter and the drought here in texas. the meat is lean and tender!


2 slices stale good quality bread crusts
1/2 cup milk
2 T olive oil
1 1/2 pounds ground rose veal
6 oz gorgonola crumbled
1/3 C grated parmigiano-reggiano cheese
1 egg
2 garlic cloves chopped finely
3 T chopped fresh sage leaves
a few grates of fresh nutmeg

pre-heat oven to 425 degrees.
in a bowl, soak the bread in the milk to soften.
place a rack on a large baking sheet.
drizzle a large bowl with the olive oil and add the ground rose veal, season with salt and pepper.
squeeze out the excess liquid from the bread and crumble it into the meat.
mix in the 2 cheeses, the egg, garlic, sage and nutmeg.
roll the meat into 1 1/2 – 2 in balls.
arrange on the prepared baking sheet and roast until browned 12 to 15 mins.

now i want some!