Rosemary Veal Meatballs Recipes

VEAL MEATBALLS WITH TARRAGON

Veal Meatballs With Tarragon image

Provided by Craig Claiborne and Pierre Franey

Categories dinner, weekday, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

3/4 pound ground lean veal
1 tablespoon butter
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 cup fine fresh bread crumbs
1 teaspoon dried tarragon
1/4 cup finely chopped parsley
1/8 teaspoon freshly grated nutmeg
1 egg, lightly beaten
1/4 cup freshly grated Parmesan cheese
2 tablespoons heavy cream
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup flour
2 to 4 tablespoons olive oil
5 cups tomato sauce, approximately (see recipe)
1 pound spaghetti, cooked to the desired degree of doneness

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

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