Moist and crispy, these meat pops are full of juicy flavor! I love how they can be prepared raw, then frozen, and then baked fresh for a tasty, unique appetizer that is as good as it is gourmet.
In small bowl, combine veal mixture ingredients. Refrigerate for 15 minutes.
Prepare 3 dishes for coating balls: flour in one, egg in another, and cornflake crumbs and crushed potato chips in a third.
Roll veal mixture into ping-pong-sized balls and coat first in flour, then egg, and then crumb mixture. Place into 9×13-inch (20×30-cm) baking pan. Continue with remaining mixture.
Place pan in freezer for 15 minutes. (If you want to stop at this point, thaw for ½ hour or so when ready to continue.)
Preheat oven to 450°F (230°C). Bake balls uncovered for 40 minutes. Remove from oven and allow to cool.
Stir together dressing ingredients until smooth.
Combine pasta with dressing and mix to coat. Chill at least four hours, to allow flavors to get absorbed into the pasta. Bring to room temperature before serving.
Insert skewers into the balls and serve on a bed of pasta salad. Garnish with cherry tomatoes, or as desired.