Anna Maria's

Cucina Italiana



Anna Maria's Veal Meatballs!
Some people think I am crazy to post the recipe of one of my most popular appetizers...
But I can't tell how happy I am to share it!
Email me and let me know how yours came out!


1lb Eggplant Peeled & Diced Small

¼ Cup Olive Oil, Plus 1 Tbl

1lb Ground Veal

½ Cup Crumbled Goat Cheese

1/3 Cup Grated Cheese (Pecorino)

3 Tbl Fresh Chopped Parsley

3/4 Cup Minced Crust-less Paesano Bread-Preferably a day or 2 old (Or Regular Breadcrumbs)

1 Egg

¼ Cup Olive Oil

1 tsp Minced Garlic

1 tsp Minced Shallot

¾ tsp Salt

Pepper to taste

 **Pre-heat oven to 350

  1. Heat olive oil in a large skillet over medium heat.  Once hot, add diced eggplant, toss to coat and sauté until golden about 5 minutes.  When golden, with a slotted spoon transfer to a plate lined with paper towel to absorb excess oil. Let it cool.

  2. In a small skillet sauté garlic & shallots over medium heat with the additional oil, until lightly golden about 2 minutes.

  3. In a large mixing bowl mix ground veal with salt and pepper…add egg, bread crumbs, garlic, shallots, parsley, grated parmesean & sauteed eggplant.  Mix and then add goat cheese and mix again.

  4. Between your palms, roll portions of the meat mixture into 1 to 1 ¼  inch balls.

  5. Lightly coat a baking sheet with oil spray and place meatballs on the baking sheet.

  6. Bake for approximately 20-30 minutes until cooked through.

  7. Serve with marinara sauce and top with grated parmesean to taste.

Yields approximately 15 meatballs depending on the size.

18 Chatsworth Ave
Larchmont , NY 10538 914.833.0555
  • Facebook
  • Twitter
  • Urbanspoon
  • TripAdvisor
  • Instagram

Kitchen Open:

Monday: Closed

Tuesday: 5pm9pm

Wednesday, Thursday: 5pm9:30pm

Friday, Saturday: 4:30pm10pm

Sunday: 4:30pm9pm

  • VISA
  • MasterCard
  • American Express
  • Discover