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Dilled Veal Special

Meat.Bible's picture
Ingredients
  Ground veal 1 Pound
  Bacon slices 4 , crisp-cooked, drained, and crumbled
  Fine dry bread crumbs 1⁄4 Cup (4 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Egg 1 , beaten
  Dill weed 1⁄4 Teaspoon
  Chicken bouillon cube 1
  Kitchen bouquet 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon
  Cooked rice with parsley 1 Cup (16 tbs)
Directions

Combine first 6 ingredients and 1/2 teaspoon salt: mix thoroughly.
Shape into 24 balls.
Dissolve bouillon cube in 1 1/2 cups boiling water; add kitchen bouquet.
Pour into large skillet.
Add meatballs and bring to boiling.
Cook, covered, for 15 minutes; turn balls once during cooking.
Transfer balls to serving dish.
Blend 1 tablespoon cold water into cornstarch: stir into broth in skillet.
Cook and stir over low heat till thickened and bubbly.
Pour sauce over veal balls; serve with hot cooked rice with parsley.

Recipe Summary

Cuisine: 
European
Method: 
Blending
Ingredient: 
Veal

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