Introduction

These Veal Meatballs with Spinach and Gorgonzola are tender on the inside, crisp on the outside, and packed with bold, savory flavor. The base is simple—veal, baby spinach, and gorgonzola—blended into a smooth, well-seasoned mixture that stays juicy even after a crunchy flour–egg–breadcrumb coating. When they hit a hot griddle (or skillet) with a drizzle of olive oil, the outside turns beautifully golden while the inside stays soft and rich.

What makes this recipe special is the flavor contrast. Veal is delicate and mild, spinach brings a fresh green note, and gorgonzola adds that unmistakable tangy, salty richness that tastes like it took a lot more effort than it actually did. These meatballs can be an easy appetizer, a main dish with a salad, or a fun “snack dinner” with dipping sauces.

They’re also great for entertaining because they look impressive, cook quickly, and stay delicious at room temperature for a while—perfect for a party platter.

Why You’ll Love This Recipe

• Crispy outside, tender inside: The triple coating gives you that satisfying crunch without drying out the meat.

• Big flavor from 3 main ingredients: Spinach + gorgonzola turns mild veal into something bold and memorable.

• Fast cook time: Once formed and coated, they brown quickly—ideal for busy days.

• Flexible serving options: Serve as bites with sauce, a protein on a salad, or alongside pasta and vegetables.

Equipment

• Blender or food processor (best for blending the mixture smoothly)

• Mixing bowl

• Cutting board

• Knife

• 3 shallow bowls/plates (for flour, egg, breadcrumbs)

• Fork or whisk (for beating eggs)

• Griddle or large skillet

• Spatula or tongs

• Plate lined with paper towels (optional, for draining)

• Measuring cups and spoons

Ingredients

Main Ingredients

• 1 1/3 lb (600 g) veal (ground)

• 2 1/2 oz (70 g) baby spinach

• 3 oz (80 g) gorgonzola cheese

• Salt and black pepper, to taste

• 6 tbsp (50 g) flour

• 2 large eggs (about 100 g), beaten

• 1 cup (100 g) dried bread crumbs

• Olive oil, a drizzle (for browning)

Optional Ingredients

• Pinch of garlic powder (adds depth without changing the main flavor)

• Lemon zest (brightens the richness of gorgonzola)

• Chopped parsley (fresh finish)

• Chili flakes (tiny heat to balance the cheese)

• Extra breadcrumbs (if the mixture feels too soft to roll)

Instructions

Step 1: Preparation

1. Set up your station: Place three shallow bowls in a row:

   • Bowl 1: flour

   • Bowl 2: beaten eggs

   • Bowl 3: dried bread crumbs

2. Prep spinach: Rinse and dry baby spinach well. Excess water can make the mixture too soft.

3. Cut the gorgonzola: Break it into small chunks so it blends evenly.

4. Warm-up the cooking surface: Heat a griddle or large skillet over medium to medium-high heat. You want it hot enough to brown the coating, but not so hot that it burns before the inside cooks.

Step 2: Mixing / Assembling

1. Blend the mixture: Add the veal, spinach, gorgonzola, salt, and pepper to a blender or food processor.

   • Pulse several times until the mixture becomes uniform and holds together easily.

   • Avoid over-processing continuously; short pulses help keep the texture tender instead of turning it gummy.

2. Shape the meatballs: With slightly damp hands, roll into 24 meatballs (about the size of a walnut / golf ball).

   • If the mixture feels very soft, chill it for 10 minutes or dust your hands with a little flour while shaping.

Step 3: Cooking / Browning

1. Coat for crunch (work in batches):

   • Roll each meatball in flour (light coating, shake off excess).

   • Dip into beaten egg.

   • Roll in bread crumbs, pressing gently so they stick well.

2. Brown on the griddle:

   • Add a drizzle of olive oil to the hot surface.

   • Place meatballs with space between them.

   • Cook about 10 minutes total, turning every couple of minutes to brown all sides evenly.

3. Check doneness:

   • They should be deep golden and firm to the touch.

   • For best accuracy, aim for 160°F / 71°C in the center (ground veal).

Step 4: Resting / Finishing

1. Rest briefly: Transfer to a plate (paper towel-lined if you want less surface oil). Rest 2–3 minutes.

2. Final seasoning: Taste one and add a tiny pinch of salt if needed (gorgonzola can already be salty).

3. Serve: Enjoy warm for maximum crispness.

Tips & Notes

• For the best texture: Pulse the mixture—don’t run the blender nonstop. Short bursts help keep the meatballs tender.

• For cleaner shaping: Chill the blended mixture for 10 minutes if your kitchen is warm.

• For extra crunch: Let coated meatballs sit 5 minutes before cooking so the coating “sets.”

• Common mistake to avoid: Heat too high. If the griddle is scorching, the crumbs brown too quickly while the inside stays undercooked.

• If the mixture feels too loose: Add 1–2 tbsp breadcrumbs and pulse once or twice, or simply chill before shaping.

• If you want a stronger cheese punch: Add a few extra small gorgonzola crumbles on top right after cooking so they soften slightly.

Variations

Ingredient Variations

• Meat swap: Use ground turkey or chicken for a lighter version, or beef for a stronger flavor.

• Cheese swap: Blue cheese, feta, or shredded mozzarella work well (each changes the personality).

• Greens swap: Baby kale or chopped parsley can replace spinach (keep it dry).

Dietary Variations

• Gluten-free: Use gluten-free flour and gluten-free bread crumbs.

• Dairy-free: Replace gorgonzola with a dairy-free cheese alternative (expect a milder tang).

• Lower-carb: Use almond flour for dredging and crushed pork rinds or almond-based crumbs for coating (browning time may be slightly faster).

Storage & Make-Ahead

• Refrigerator: Store cooked meatballs in an airtight container for 3–4 days.

• Freezer: Freeze cooked meatballs on a tray until solid, then transfer to a freezer bag for 2–3 months.

• Make-ahead tip: Form and bread the meatballs, then refrigerate (covered) up to 24 hours before cooking. This is great for entertaining.

Serving Suggestions

• Appetizer platter: Serve with a small bowl of marinara, garlic yogurt sauce, or lemony aioli.

• Dinner plate: Pair with a crisp salad and roasted vegetables.

• Pasta night: Toss into warm tomato sauce and serve over pasta or polenta.

• Sandwich idea: Stuff into a crusty roll with arugula and a spoon of sauce for a hearty bite.

Time Breakdown

• Preparation Time: 15 minutes

• Cooking Time: 10 minutes

• Baking Time: 0 minutes

• Chilling Time: optional 10 minutes (only if mixture is very soft)

• Total Time: 25 minutes (or 35 minutes with optional chilling)

Servings

6 (about 4 meatballs per serving)

Nutritional Information (Per Serving)

(Estimates vary by exact veal fat level, oil amount, and cheese saltiness.)

• Calories: ~350

• Protein: ~27 g

• Carbohydrates: ~19 g

• Fat: ~19 g

• Sodium: ~750 mg

Frequently Asked Questions

Can I use leftovers or substitutions?
Yes. Leftover meatballs are excellent cold or reheated. If veal isn’t available, turkey or chicken works well—just season confidently since veal is naturally mild. If you don’t love gorgonzola, try a milder blue cheese or even feta for a tangy but gentler flavor.

Can I make this recipe ahead of time?
Definitely. You can blend the mixture and shape the meatballs earlier in the day. For best results, bread them shortly before cooking, or bread them and keep refrigerated up to 24 hours (covered) so they’re ready to cook fast.

How do I reheat it properly?
For crispness, reheat in a skillet over medium heat with a tiny drizzle of oil, turning until warm. You can also reheat in an oven or air fryer until hot and crisp. Microwaving works, but the coating softens.

Can I freeze this recipe?
Yes—freeze cooked meatballs for best texture. Thaw in the fridge overnight, then re-crisp in a skillet or oven.

Conclusion

If you want meatballs that feel special without complicated steps, these Veal Meatballs with Spinach and Gorgonzola deliver. They’re crunchy, juicy, rich, and balanced—perfect for quick dinners, party platters, or meal prep. Make a batch, try them with different sauces, and don’t be surprised if they disappear faster than anything else on the table.