"The behind-the-scenes look at the kitchen shows how the chef prepares the meatballs - first by chopping and stuffing frozen veal into a meat grinder. White Italian bread, milk, and egg - classic meatball ingredients - pair with sheep's milk cheese, scallions, caramelized onions, Italian seasonings, and more to form the base of the meatballs."
"Veal is an excellent protein to use in your meatballs because it's lean and lighter than beef, and its tenderness ensures that the meatballs will melt in your mouth as you eat them. Many meatball recipes use veal in addition to other meats like ground beef. However, you can make an entirely veal meatball if you prefer."
"Like John's of 12th Street, you may want to add more flavor to your veal meatballs by adding some sort of sweet element - like Marsala wine or applesauce - to play off the sweetness of the veal."
Guy Fieri visited John's of 12th Street, a century-old NYC Italian restaurant, to explore their signature veal meatballs. The chef combines ground veal with Italian bread, milk, egg, sheep's milk cheese, scallions, caramelized onions, and Italian seasonings, then incorporates Marsala wine and butter. The meatballs are cooked in Marsala wine sauce to crisp the edges before finishing in marinara. Veal serves as an excellent meatball protein due to its lean quality and tenderness, creating a melt-in-your-mouth texture. Sweet elements like Marsala wine complement veal's natural sweetness, though moisture content requires careful attention during preparation.
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