VEAL MEATBALLS
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 24 meatballs; 6 to 12 servings
Number Of Ingredients 30
Steps:
- In a small bowl soak the bread cubes in the water and wine, then squeeze dry. In a large bowl combine the bread cubes and the remaining ingredients except the Essence, breadcrumbs and olive oil, mixing with your hands until smooth. Cover and chill for half an hour.
- Season the bread crumbs with Essence in a shallow bowl. Shape the veal mixture into 1-inch balls and coat evenly with the bread crumbs. In a large frying pan over medium-high heat, saute the meatballs in batches in the oil, turning to brown evenly on all sides. Repeat until all meatballs are cooked. Serve hot with Kicked-Up Tzatziki Sauce.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
VEAL AND PORK MEATBALLS WITH MUSHROOM GRAVY AND EGG NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield s: 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 400 degrees F.
- For the meatballs: Soak the bread in the milk in a small bowl.
- Put the pork and veal in a large bowl. Squeeze the liquid from the bread and mash it into small crumbs between your fingers as you add it to the bowl. Add the Parmigiano-Reggiano, garlic, eggs, parsley, a healthy drizzle of EVOO and some salt, pepper and nutmeg and mix gently to combine.
- Keep a bowl of warm water on hand for rolling the meatballs. Place wire racks over 2 rimmed baking sheets. Roll the meat mixture into 1 1/2-inch balls, moistening your hands as needed, and place on the racks (24 meatballs balls per rack). Bake until cooked through, 18 to 20 minutes.
- For the mushroom gravy: Bring the stock to a simmer in a small saucepan. Add the dried mushrooms and simmer until soft.
- Meanwhile, heat the butter and EVOO in a saucepan over medium to medium-high heat. Add the fresh mushrooms and cook until browned, 12 to 15 minutes. Add the thyme, garlic and shallots. Season with salt and pepper and cook, stirring, 2 to 3 minutes more. Add the flour and cook, stirring, for 1 minute. Deglaze the pan with Marsala, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon. Chop the reconstituted mushrooms and add to the gravy. Pour in most of the stock, reserving the last few spoonfuls, as grit may settle here. Stir in the cream and cook until the gravy thickens a bit. Add half the meatballs to the gravy. (Reserve the remaining meatballs for another meal, such as Stuffed Peppers with Broken Meatballs and Rice.)
- Cook the noodles in salted boiling water until al dente. Drain the noodles and divide among plates. Top with the gravy and meatballs, and garnish with parsley.
- Cook's Note: The meatballs and gravy can be covered and refrigerated for a make-ahead meal. Reheat, covered, over medium heat while you cook the pasta. Add a ladle of the starchy cooking water to the gravy if needed to thin.
THE BEST MEATBALLS
I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.
Provided by Geanine
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
- Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g
VEAL MEATBALLS WITH TARRAGON
Provided by Craig Claiborne and Pierre Franey
Categories dinner, weekday, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Put the veal in a mixing bowl.
- Heat the butter in a saucepan, and add the onion and garlic. Cook, stirring, until the mixture is wilted. Add this to the veal.
- Add the bread crumbs, tarragon, parsley, nutmeg, egg, cheese, cream, salt and pepper to taste. Blend well.
- Shape the mixture into 18 balls. Dredge the balls in flour and shake off excess.
- Heat enough oil in a skillet to reach a depth of about oneeighth inch. Add the balls and cook, turning as they brown, until browned all over. Add the balls to the tomato sauce and cook about 30 minutes.
- Serve with cooked spaghetti.
Nutrition Facts : @context http, Calories 599, UnsaturatedFat 10 grams, Carbohydrate 84 grams, Fat 16 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 1167 milligrams, Sugar 11 grams, TransFat 0 grams
VEAL MEATBALLS
A local Italian restaurant makes an awesome veal meatball dinner served with a pesto sauce to allow the delicate flavors of the veal to shine through. This is my version.
Provided by KelBel
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 400.
- Combine all ingredients together.
- Form into one inch balls.
- Bake for 20-25 minutes.
- Serve with your favorite sauce.
VEAL CHOPS WITH TARRAGON
Provided by Darren DiPietro
Categories Beef Herb Sauté Quick & Easy Dinner Veal Pan-Fry Tarragon Bon Appétit Pennsylvania Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 7
Steps:
- Season veal with salt, pepper and 1 teaspoon tarragon; dust lightly with flour. Melt butter in heavy medium skillet over medium-high heat. Add veal and cook until light brown and just cooked through, about 4 minutes per side. Transfer veal to plate. Add wine, broth, lemon juice and remaining 1 teaspoon tarragon to skillet. Boil until juices are syrupy, scraping up any brown bits, about 5 minutes. Return veal and any collected juices to skillet and cook until just heated through, about 1 minute.
MOM'S TURKEY TARRAGON MEATBALLS
Mom's been making these forever. My brother always insisted she bring these to every event he had at his home.I never really under stood why as by the time I got to the food they were gone. So I tried them for myself everyone enjoyed them,luckly I tried them when I was making them as they also dissapeared.
Provided by Katha
Categories Poultry
Time 30m
Yield 1 batch
Number Of Ingredients 11
Steps:
- Combine egg, turkey,crumbs,onion and garlic with 1 tsp tarragon 1/8 tsp salt& 1/4 tsp pepper.
- Mix well.
- Using a small spoon shape into 30-40 meatballs.
- Brown 1/2 meatballs in 2 1/2 Tbs oil in a large skillet about 6 minutes turning as sides brown.
- Remove to a platter.
- Brown remaining meatball adding rest of oil if needed 2-3 minutes turning as above.
- Remove to platter.
- To the skillet add chicken broth,lemon juice, remaining tarragon, salt if desired& pepper.
- Heat to a low boil.
- You may thicken the broth with cornstarch/water mix if desire or leave it with out.
- Add meat balls to pan coat with sauce.
- Serve as an appetizer or serve over rice or egg noodles.
- Best if prepared a day ahead of time.
- Also freezes well.
Nutrition Facts : Calories 1872.4, Fat 107.2, SaturatedFat 17.8, Cholesterol 570.2, Sodium 2252.7, Carbohydrate 112.8, Fiber 7.8, Sugar 14, Protein 109.9
VEAL MEATBALLS
Steps:
- Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Heat the remaining 1 tablespoon olive oil in a large frying pan over high heat. Add the onions and salt. Cook, stirring frequently until the onions just start to turn translucent and begin to brown, about 3 minutes. Using a slotted spoon, transfer them to a plate and place in the refrigerator to cool.
- Combine the cooled onions with the ground veal, eggs, bread crumbs, Parmesan, carrots, celery, parsley, oregano, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
VEAL MEATBALLS IN PORT SAUCE
Provided by William Grimes
Categories dinner, sauces and gravies, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl or large measuring cup, combine chicken and beef broth. In a small saucepan over medium heat, combine 3 cups broth mixture and port. Bring to a boil, then turn off heat and keep warm.
- In a large saucepan or casserole over medium-low heat, melt butter, then stir in flour until smooth. Add broth and port mixture, salt, pepper and sugar to taste. Simmer until slightly thickened and smooth, about 4 to 5 minutes. Keep warm.
- In bowl of a food processor, combine veal, egg yolks, bread crumbs, Parmigiano-Reggiano and salt to taste. Add 4 to 5 tablespoons of remaining broth mixture. Process 1 minute to blend well. Remove blade, and shape mixture into about 30 balls, approximately 1 1/2 inches in diameter.
- Bring sauce to a simmer, add meatballs and simmer until firm and cooked through, about 4 to 6 minutes. Serve with the sauce.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 14 grams, Sodium 1205 milligrams, Sugar 2 grams, TransFat 1 gram
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