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Veal Meatballs

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  Ground veal 2⁄3 Pound
  Sweet italian sausages 12 Ounce (3 Pieces, Casings Removed)
  Italian bread slices 3 , moistened and squeezed dry (3/4 Inch, Stale)
  Eggs 2
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
  Minced fresh parsley 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Freshly grated nutmeg 1⁄4 Teaspoon
  Freshly ground pepper To Taste
  Fine white breadcrumbs 1 Cup (16 tbs) (Stale)
  Olive oil 1 Cup (16 tbs) (For Shallow Frying)
  Lemon slices 4
  Parsley sprigs 4
  Cherry tomatoes 4
  Caper mayonnaise 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)

Combine veal, sausage, Italian bread, eggs, Parmesan, parsley, salt, nutmeg and freshly ground pepper in processor and mix using on/off turns just until well combined; do not overprocess.
Refrigerate at least 1 hour.
Shape mixture into 1-inch balls.
Roll in crumbs.
Pour olive oil into heavy large skillet to depth of 1/2 inch and heat over medium-high heat until very hot (400°F).
Add meatballs in batches and fry until golden on all sides, about 5 minutes.
Remove with slotted spoon and drain on paper towels.
(Meatballs can be prepared ahead and kept warm in 200°F oven for 30 minutes.) Arrange on platter.
Garnish with lemon slices, parsley and tomatoes.
Pass mayonnaise separately.

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Veal Meatballs Recipe