Rosemary Veal Meatballs Recipes

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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

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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