Veal Meatballs In Port Sauce Recipes

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VEAL MEATBALLS



Veal Meatballs image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 24 meatballs; 6 to 12 servings

Number Of Ingredients 30

1 cup fresh bread, cubed
1/2 cup water
1/2 cup wine
1 cup finely minced yellow onion
1 clove garlic, minced
1/4 cup minced flat leaf parsley
1 teaspoon fried oregano
1 egg, slightly beaten
1 pound ground lean veal
Salt and freshly ground black pepper
1 teaspoon Essence, recipe follows
1/2 cup breadcrumbs
Olive oil, for frying
Kicked-up Tzatiziki Sauce, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 medium cucumber, peeled, sliced in half, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon dill or oregano
1 clove garlic, minced
1/2 teaspoon Essence

Steps:

  • In a small bowl soak the bread cubes in the water and wine, then squeeze dry. In a large bowl combine the bread cubes and the remaining ingredients except the Essence, breadcrumbs and olive oil, mixing with your hands until smooth. Cover and chill for half an hour.
  • Season the bread crumbs with Essence in a shallow bowl. Shape the veal mixture into 1-inch balls and coat evenly with the bread crumbs. In a large frying pan over medium-high heat, saute the meatballs in batches in the oil, turning to brown evenly on all sides. Repeat until all meatballs are cooked. Serve hot with Kicked-Up Tzatziki Sauce.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.

VEAL AND PORK MEATBALLS WITH MUSHROOM GRAVY AND EGG NOODLES



Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield s: 4 servings

Number Of Ingredients 25

2 slices white bread, crusts trimmed
1 cup whole milk or half-and-half
1 1/4 pounds ground pork
1 1/4 pounds ground veal
1 cup grated Parmigiano-Reggiano
4 cloves garlic, grated or made into a paste
2 eggs, lightly beaten
A handful of fresh flat-leaf parsley leaves, finely chopped
EVOO, for drizzling
Kosher salt and freshly ground pepper
Freshly grated nutmeg
2 cups chicken stock
1/4 cup dried porcini mushrooms
3 tablespoons butter
1 tablespoon EVOO
8 ounces cremini mushrooms, thinly sliced
2 tablespoons finely chopped fresh thyme
2 cloves garlic, finely chopped
1 shallot, finely chopped
Kosher salt and freshly ground pepper
1 heaping tablespoon all-purpose flour
1/2 cup Marsala or dry white wine
1/2 cup heavy cream
1 pound extra-wide egg noodles or egg tagliatelle
Finely chopped fresh flat-leaf parsley, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • For the meatballs: Soak the bread in the milk in a small bowl.
  • Put the pork and veal in a large bowl. Squeeze the liquid from the bread and mash it into small crumbs between your fingers as you add it to the bowl. Add the Parmigiano-Reggiano, garlic, eggs, parsley, a healthy drizzle of EVOO and some salt, pepper and nutmeg and mix gently to combine.
  • Keep a bowl of warm water on hand for rolling the meatballs. Place wire racks over 2 rimmed baking sheets. Roll the meat mixture into 1 1/2-inch balls, moistening your hands as needed, and place on the racks (24 meatballs balls per rack). Bake until cooked through, 18 to 20 minutes.
  • For the mushroom gravy: Bring the stock to a simmer in a small saucepan. Add the dried mushrooms and simmer until soft.
  • Meanwhile, heat the butter and EVOO in a saucepan over medium to medium-high heat. Add the fresh mushrooms and cook until browned, 12 to 15 minutes. Add the thyme, garlic and shallots. Season with salt and pepper and cook, stirring, 2 to 3 minutes more. Add the flour and cook, stirring, for 1 minute. Deglaze the pan with Marsala, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon. Chop the reconstituted mushrooms and add to the gravy. Pour in most of the stock, reserving the last few spoonfuls, as grit may settle here. Stir in the cream and cook until the gravy thickens a bit. Add half the meatballs to the gravy. (Reserve the remaining meatballs for another meal, such as Stuffed Peppers with Broken Meatballs and Rice.)
  • Cook the noodles in salted boiling water until al dente. Drain the noodles and divide among plates. Top with the gravy and meatballs, and garnish with parsley.
  • Cook's Note: The meatballs and gravy can be covered and refrigerated for a make-ahead meal. Reheat, covered, over medium heat while you cook the pasta. Add a ladle of the starchy cooking water to the gravy if needed to thin.

VEAL CHOPS WITH PORT GORGONZOLA SAUCE RECIPE - (4/5)



Veal Chops with Port Gorgonzola Sauce Recipe - (4/5) image

Provided by lorik

Number Of Ingredients 21

For Marinade:
4 veal chops, 3/4" thick, tied to compact meat, bones frenched, trimmings saved
1/2 cup Port wine
1 Tbsp sugar
3 cloves garlic, minced
Dash of hot sauce
1/2 small onion, chopped
1/4 cup whole fresh rosemary leaves
Salt and pepper to taste
Sauce:
2 Tbs olive oil
1/2 onion, chopped
1 Tbsp fresh rosemary leaves
Veal trimmings
1/4 cup bacon, chopped
1 clove garlic, chopped
1 cup port wine
2 cups low sodium chicken stock
1/2 cup gorgonzola, crumbled
1 Tbsp butter, softened
Salt and Pepper to taste

Steps:

  • Combine marinade ingredients in a bowl big enough to hold all 4 chops. Add chops to marinade, and add water to almost cover chops. Cover with plastic wrap and marinade overnight. For the Port Sauce: Add olive oil to large skillet, heat over medium heat. Add onion, rosemary leaves and a good pinch of kosher salt, saute until onion begins to softened. Add veal trimmings and bacon and brown thoroughly. Add garlic, and combine until fragrant. Add port and stock and bring to a boil. Reduce heat and simmer for 45 minutes. Meanwhile, remove chops from the marinade. Scrape off any solids, and pat chops dry. Drizzle chops with a small amount of olive oil and season with salt and pepper. Preheat an indoor or outdoor grill to medium high. Grill veal chops for 6-8 minutes per side. Rest for 5 minutes. To finish sauce, remove from heat and strain sauce. Return to pan and bring to a simmer over medium heat and reduce sauce to about 1/2 (your looking for a thicker consistency). When reduced, add cheese and stir to melt into sauce. Remove from heat, add butter and taste for seasoning.

VEAL MEATBALLS WITH BRAISED VEGETABLES



Veal Meatballs with Braised Vegetables image

We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take the place of milk and bread crumbs to keep the meatballs exceptionally tender.

Categories     Food Processor     Beef     Olive     Vegetable     Braise     Broil     Passover     Quick & Easy     Dinner     Veal     Kosher     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 15

2 1/2 cups reduced-sodium chicken broth (20 fl oz)
1/3 cup matzo meal
7 oz brine-cured green olives (1 cup medium), pitted
2 garlic cloves, chopped
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley
1 lb ground veal
5 tablespoons olive oil plus additional for greasing pan
2 medium fennel bulbs (sometimes called anise; 2 lb total), stalks cut off and discarded and bulbs halved lengthwise, then cut lengthwise into 1/3-inch-thick slices
1 lb carrots (6 medium), cut diagonally into 1-inch pieces
1 tablespoon water
2 1/4 teaspoons potato starch
Accompaniment: lemon wedges

Steps:

  • Heat 1/2 cup broth until warm, then add matzo meal and soak 10 minutes.
  • While matzo soaks, chop enough olives to measure 1/3 cup, then quarter remainder and set aside. Pulse soaked matzo and chopped olives in a food processor along with garlic, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper until olives and garlic are finely chopped and egg is incorporated. Add 1/4 cup parsley and pulse until parsley is finely chopped.
  • Transfer matzo mixture to a bowl and add veal, mixing gently with your hands until combined. Chill, covered, 30 minutes.
  • Preheat broiler. Line a 15- by 10-inch shallow baking pan or baking sheet with foil, and brush foil with oil. Using wet hands, form veal mixture into 1 1/2-inch balls, arranging in 1 layer as formed in baking pan.
  • Broil meatballs 4 to 6 inches from heat, turning once with a spatula and tongs, until browned, about 10 minutes total.
  • While meatballs are broiling, heat 3 tablespoons oil in a 12-inch heavy skillet (2 to 3 inches deep) over moderately high heat until hot but not smoking. Brown fennel in 2 batches, turning occasionally, 5 to 7 minutes per batch. Transfer to a plate, then brown carrots in remaining 2 tablespoons oil in skillet, stirring occasionally, 5 to 7 minutes.
  • Return fennel to skillet and add meatballs, remaining 2 cups chicken broth, and remaining 1/4 teaspoon each of salt and pepper. Simmer, covered, until vegetables are tender, about 20 minutes.
  • Whisk together water and potato starch in a small bowl. Stir into meatball mixture and boil, uncovered, until sauce is thickened slightly, about 2 minutes (sauce will continue to thicken off the heat). Remove from heat and sprinkle with remaining 2 tablespoons parsley and quartered olives. Season with salt.

VEAL MEATBALLS



Veal Meatballs image

A local Italian restaurant makes an awesome veal meatball dinner served with a pesto sauce to allow the delicate flavors of the veal to shine through. This is my version.

Provided by KelBel

Categories     Veal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb ground veal
1 egg white
1/2 cup parmesan cheese
1/2 cup Italian seasoned breadcrumbs
1 shallot, minced
1/4 teaspoon nutmeg

Steps:

  • Pre-heat oven to 400.
  • Combine all ingredients together.
  • Form into one inch balls.
  • Bake for 20-25 minutes.
  • Serve with your favorite sauce.

VEAL MEATBALLS IN PORT SAUCE



Veal Meatballs In Port Sauce image

Provided by William Grimes

Categories     dinner, sauces and gravies, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 14 1/2-ounce can chicken broth
1 14 1/2-ounce can beef broth
1/2 cup port
2 1/2 tablespoons butter
2 1/2 tablespoons flour
Salt and freshly ground black pepper
Pinch of sugar, optional
1 pound ground veal
2 large egg yolks
1/2 cup dry bread crumbs
4 to 5 tablespoons finely grated Parmigiano-Reggiano

Steps:

  • In a bowl or large measuring cup, combine chicken and beef broth. In a small saucepan over medium heat, combine 3 cups broth mixture and port. Bring to a boil, then turn off heat and keep warm.
  • In a large saucepan or casserole over medium-low heat, melt butter, then stir in flour until smooth. Add broth and port mixture, salt, pepper and sugar to taste. Simmer until slightly thickened and smooth, about 4 to 5 minutes. Keep warm.
  • In bowl of a food processor, combine veal, egg yolks, bread crumbs, Parmigiano-Reggiano and salt to taste. Add 4 to 5 tablespoons of remaining broth mixture. Process 1 minute to blend well. Remove blade, and shape mixture into about 30 balls, approximately 1 1/2 inches in diameter.
  • Bring sauce to a simmer, add meatballs and simmer until firm and cooked through, about 4 to 6 minutes. Serve with the sauce.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 14 grams, Sodium 1205 milligrams, Sugar 2 grams, TransFat 1 gram

VEAL MEATBALLS



Veal Meatballs image

Categories     Bread     Sauce     Roast     Veal

Yield Makes about 2 dozen 1 1/2-inch meatballs

Number Of Ingredients 12

3 tablespoons olive oil
1 large onion, finely diced (about 2 cups)
2 teaspoons salt
2 pounds ground veal
3 large eggs
2/3 cup bread crumbs
1/4 cup grated Parmesan cheese
1 carrot, finely diced (about 1 cup)
1 celery stalk, finely diced
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Heat the remaining 1 tablespoon olive oil in a large frying pan over high heat. Add the onions and salt. Cook, stirring frequently until the onions just start to turn translucent and begin to brown, about 3 minutes. Using a slotted spoon, transfer them to a plate and place in the refrigerator to cool.
  • Combine the cooled onions with the ground veal, eggs, bread crumbs, Parmesan, carrots, celery, parsley, oregano, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
  • Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving.

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