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Veal Ronbelles With Egg And Lemon Sauce

herbal.chef's picture
  Ground veal 1 Pound
  Fresh bread crumbs 3⁄4 Cup (12 tbs)
  Egg 1
  Chopped parsley 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground black pepper To Taste
  Nutmeg 1⁄2 Teaspoon, preferably freshly grated
  Heavy cream 1⁄3 Cup (5.33 tbs)
  Flour 3 Tablespoon (For Dredging)
  Butter 2 Tablespoon
  Olive oil/Peanut oil 2 Tablespoon
  Egg and lemon sauce 2 Cup (32 tbs)

Combine the veal, bread crumbs, egg, parsley, salt, pepper, nutmeg and cream in a mixing bowl.
Work the mixture lightly with the hands until well blended.
Shape the mixture into balls about one and one-half inches in diameter.
Dredge with flour.
Heat the butter and oil in a large skillet and brown the meat balls on all sides over medium heat.
Reduce the heat to low and cook, tossing the meat balls in the skillet occasionally, until done, ten to fifteen minutes.

Recipe Summary

Main Dish

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