Mama Bijoux Monday Meatballs Recipe
Monday Veal
Meatballs
Gluten Free
Some recipes become rituals. This is one of them. Veal meatballs simmered low and slow in Rao's — the kind of sauce that fills the whole house and makes a Monday feel like something worth celebrating.
The secret is in the onion. Blended smooth with garlic, it gets folded into the meat and keeps every meatball tender from the inside out. Almond flour holds everything together without weight. A hard sear in cast iron builds the crust. Then you let the sauce do the rest.
- 2 lbs ground veal
- To taste kosher salt
- Generous Savory Spice Limnos Lamb Rub
- ¾ large sweet onion
- 3 cloves garlic
- 1 large egg, beaten
- Large handful fresh Italian parsley, finely chopped
- ~¾ cup almond flour, adjust for moisture
- 3 tbsp dried breadcrumbs (optional — use GF if needed)
- As needed grapeseed oil, for browning
- 2 large jars Rao's tomato sauce
- A handful fresh Italian parsley, for garnish
- As desired angel hair pasta (optional)
Pour both jars of Rao's sauce into a large saucepan or Dutch oven. Bring to a gentle simmer over low heat while you prepare the meatballs.
In a blender or food processor, blend the sweet onion and garlic until completely smooth.
In a large mixing bowl, add the ground veal and season generously with salt and Limnos Lamb Rub. Add the blended onion and garlic mixture, beaten egg, chopped parsley, breadcrumbs, and almond flour. Mix gently until just combined — do not overwork the meat.
The blended onion keeps the meatballs incredibly juicy, but depending on the moisture of the onion, the mixture can become too wet. Add additional almond flour gradually until the mixture is soft but firm enough to roll.
Roll into evenly sized balls and place on a baking sheet or tray.
Heat grapeseed oil in a large cast iron pan over medium heat. Working in batches and leaving space between each, brown the meatballs on all sides, turning often. You want a deep golden crust without overcooking or burning.
As each batch finishes browning, transfer the meatballs directly into the simmering sauce. Once all meatballs are added, cover and simmer for about 30 minutes, or until fully cooked through.
Cut into one meatball to confirm it is cooked through. Serve topped with fresh chopped parsley alongside angel hair pasta if desired.
- The blended onion is the real secret here. It melts into the meat and keeps every meatball tender and juicy from the inside out.
- Browning first is non-negotiable. That golden crust adds a depth the sauce cannot build on its own.
- Almond flour gives structure without making the meatballs heavy. Add it gradually — you may need more or less depending on your onion.
- The breadcrumbs are optional but worth it for texture. Use certified gluten-free if you need this dish fully GF.
- These are even better the next day. Make a full batch and be happy about it on Tuesday.
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