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Veal & Lamb Meatballs

Author: John Eisenhart

These veal & lamb meatballs are delicious added to pasta or paired with your favorite dipping sauce.
Several veal lamb meatballs
These veal & lamb meatballs featuring fresh herbs make for a flavorful dish or appetizer. Tapioca flour is used in substitution for breadcrumbs to make them gluten-free.



  • Heat olive oil in skillet.
  • Add onions and cook until they are soft and translucent.
  • Add garlic and cook for 2 more minutes. Remove from heat and set aside.
  • Mix together the ground veal & lamb in a large bowl and make a well in the center with your hands.
  • Add the eggs and mix with hands until completely incorporated.
  • Add in the onions and garlic, parsley, thyme, marjoram, salt & pepper. Mix well.
  • Add the tapioca flour and mix well again.
  • Form mixture into 2-3 oz balls and place on an oiled sheet pan.
  • Bake at 350° degrees for about 15-20 minutes.
  • Easily shop these ingredients and more, to be picked up in-store here!


Main Dishes

Lamb Ragù

Author: Alex Bourgidu
Serves: 4

This hearty sauce is savory with melt-in-your-mouth shredded lamb that is perfect atop pasta, rice, or polenta.

Purveyors, Featured Items

Our Veal

Rich in flavor, tender & juicy our milk-fed veal is raised on family-owned farms throughout rural Pennsylvania.