Veal & Lamb Meatballs

John Eisenhart

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.


  • 3 T olive oil
  • 1 1/2 white onion, finely diced
  • 4 cloves garlic, finely chopped
  • 1 lb ground veal
  • 1 lb ground lamb
  • 2 eggs
  • 1 bunch Italian parsley leaves, finely chopped
  • 1 T fresh thyme leaves, finely chopped
  • 1 t fresh marjoram, finely chopped
  • 2 t salt
  • 1 t freshly ground pepper
  • 2 T tapioca flour


  • 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.