Veal Ronbelles With Egg And Lemon Sauce
|Ground veal||1 Pound|
|Fresh bread crumbs||3⁄4 Cup (12 tbs)|
|Chopped parsley||1 Tablespoon|
|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)|
|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.