Veal Meatballs With Fried Sage Recipes
VEAL MEATBALLS
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 24 meatballs; 6 to 12 servings
Number Of Ingredients 30
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 SAGE MEATBALLS AND PASTA WITH GORGONZOLA-WALNUT SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 425 degrees F.
- Place water on to boil for pasta. When it comes to a boil, salt the water and cook pasta to al dente. Drain.
- While pasta is working, place veal in a mixing bowl and add to it the egg, garlic, sage, bread crumbs, cheese, nutmeg and salt and pepper, to taste. Drizzle a little extra-virgin olive oil into the bowl, mix and roll small 1-inch balls. Arrange balls in a single layer on a nonstick cookie sheet and bake 8 to 10 minutes in a hot oven until meat is golden and firm.
- Toast the walnuts and place them into a food processor. Grind the walnuts and reserve.
- In a deep skillet over medium heat melt butter. Whisk flour into butter and cook a minute then whisk in wine and reduce by half. Whisk in stock, when it bubbles and begins to reduce, stir in the cream and reduce heat to medium low. Simmer to thicken the sauce a bit, 2 to 3 minutes, melt in the Gorgonzola and stir in the ground walnuts then season the sauce with pepper, to taste, and maybe a pinch of salt.
- Shred the greens into thin strips.
- Toss the pasta with the sauce. Serve pasta garnished and topped with a generous mound of greens to mix in as you are eating.
BAKED STUFFED VEAL BREAST RECIPE - (3/5)
Provided by Mary Anne Daino
Number Of Ingredients 9
Steps:
- Sprinkle top with olive oil granulated garlic, dry basil, oregano, salt and pepper and Romano cheese. Bake 350 for about 2-½ hrs. Clean breast and salt and pepper inside. In large mixing bowl stir eggs with cheese. Crumble bread with hands and stir in mixture. Add garlic, salt, and pepper, parsley flakes and oregano. Stir until well blended. In bottom of pan grease with shorting or oil sprinkle with some seasonings. Place meat in pan and rub shorting on breast and season with spices and cheese mixture. Cover during baking. After one hour add onion. Slices to juice and baste. Cover again and bake until well browned Let set about 15 minutes before cutting.
VEAL AND SAGE MEATBALLS WITH GORGONZOLA
Veal and Sage Meatballs with Gorgonzola
Provided by The Rachael Ray Staff
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F
- Line a baking sheet with parchment paper Place the veal in a bowl
- Add 1/2 cup of the breadcrumbs and moisten with the cream
- Season the meat and bread with the nutmeg, salt and pepper
- Add the Gorgonzola, sage, garlic, egg, pine nuts, Parm and lemon zest, and mix, adding another 1/4 cup breadcrumbs if the mixture seems too wet
- Use a 2-ounce scoop or spoon, scoop out about 2 rounded tablespoons of the veal mixture and roll one test ball (about the size of an oversize walnut)
- Roast for 15-18 minutes to taste for seasoning
- Adjust the seasonings, if necessary, then roll the remaining balls and roast until very light golden and just cooked through, 15-18 minutes
VEAL MEATBALLS WITH FRIED SAGE RECIPE
Provided by KrissyW330
Number Of Ingredients 12
Steps:
- In a small bowl, soak the bread in the milk until softened, about 10 minutes. 2. In a large bowl, combine the veal with the scallions, garlic, salt and pepper. Squeeze the bread dry and add it to the veal. Using your hands, mix the ingredients thoroughly and shape into 30 meatballs. Transfer to a baking sheet. 3. In a large skillet, melt the butter. Add the sage leaves, laying them flat, and cook over moderately high heat until crisp, about 2 minutes; transfer to a plate. 4. Dust the meatballs lightly with flour and shake off the excess. Add the meatballs to the skillet and cook them over moderate heat until browned all over and cooked through, about 12 minutes. Transfer to a platter and keep warm. 5. Add the wine to the skillet and simmer over moderately high heat, scraping up the browned bits on the bottom of the skillet, until almost evaporated, 5 minutes. Add the vegetable stock and simmer until slightly reduced, about 2 minutes. Transfer the meatballs to a platter and pour the pan sauce over them. Garnish with the fried sage leaves and serve. Make Ahead The uncooked meatballs can be refrigerated overnight. Notes These meatballs are also delicious when made with ground pork or a mixture of ground pork and veal.
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VEAL MEATBALLS, BAKED OR FRIED - EDIBLE COMMUNITIES
From ediblecommunities.com
Estimated Reading Time 2 mins
- Peel and mince the shallot(s) and garlic. Mince the parsley leaves. Add them all to the other side of the bowl the veal is in. Add the panko, cheese, cream, salt, pepper, and nutmeg as well. Use your hands to mix the non-veal ingredients together, then work in the veal, blending everything together well.
- Shape the mixture into 24 balls, about 1.5-inches across each. Set on a parchment-lined baking sheet and chill for about 30 minutes.
- Heat an oven to 425°F and set a cooking rack in the top third of the oven. Bake the meatballs on that top rack until browned and cooked through, 20-25 minutes. You can turn them all over half-way through baking, if you want. Alternatively, you can fry them in a pan over medium-high heat: work in batches so the meatballs are in a single layer and not touching each other, turn them as the brown and cook until they’re browned and cooked through, 10-15 minutes per batch.
VEAL MEATBALLS | RICARDO
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- With the rack in the highest position, preheat the oven’s broiler. Line two baking sheets with aluminum foil. Set aside.
- Place the cooked meatballs on a baking sheet lined with parchment paper. Cover and freeze for about 4 hours or until the meatballs are frozen. Place the meatballs in sealable freezer plastic bags.
VEAL MEATBALLS WITH CRISPY SAGE & WILTED SPINACH WITH ...
From rachaelraymag.com
- In a small bowl, soak the bread in the milk. In a medium bowl, combine the ground veal, Gorgonzola, garlic and a drizzle of EVOO. Squeeze the excess milk from the bread and add bread to the meat mixture. Add the nutmeg and season with salt and pepper. Mix well, then roll into about 20 walnut-size meatballs. Arrange the meatballs on a large parchment-lined or nonstick baking sheet; roast until browned and just cooked through, 10 to 12 minutes.
- Meanwhile, in a large skillet, melt the butter over medium. When the butter bubbles, add the sage in a single layer and cook until the leaves are crispy, about 2 minutes; transfer to paper towels to drain. Add the wine and stock to the skillet, increase the heat and boil until reduced by half, about 5 minutes. Add the lemon juice and remove the sauce from the heat.
- Arrange the meatballs on a platter and douse with a few spoonfuls of the sauce. Add half the spinach to the skillet and toss with the remaining sauce until spinach begins to wilt. Add the remaining spinach and toss until just wilted, a minute or two. Arrange the wilted spinach on plates and top with the meatballs and crispy sage leaves. Serve with the bread.
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VEAL MEATBALLS - SAVOUR CALGARY
From savourcalgary.ca
Estimated Reading Time 2 mins
- Heat 2 tbsp of the olive oil in a large saute pan on medium-high. Add shallots and garlic, season with a pinch of salt and cook for 10 minutes.
- Pour milk into a large bowl, add the bread and allow to soak for 10 minutes. Drain and discard the milk, then, using your hands, squeeze any excess liquid from the bread.
- Stir the bread mixture into the shallots and garlic. Add sage, oregano, basil, parsley, thyme, lemon zest and ground veal, mixing gently until just combined. Do not over mix. Season with a pinch of salt and black pepper.
SPAGHETTI WITH VEAL MEATBALLS RECIPE - ANDREW ZIMMERN ...
From foodandwine.com
Servings 4Total Time 1 hr
- Make the sauceIn a large pot, heat the olive oil. Add the onion, garlic, basil, oregano and red pepper and cook over moderately high heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook, stirring, until it darkens in color, about 1 minute. Add the wine and cook until slightly thickened, about 5 minutes. Add the tomatoes with their juices, season with salt and black pepper and bring to a boil. Reduce the heat to moderate, cover and simmer for 30 minutes.
- Make the meatballsIn a large bowl, mix the ground veal with the shallot, cheese, cream, garlic, egg yolk, bread crumbs, basil and oregano and season with salt and black pepper. Form into 16 meatballs.
- In a large skillet, heat the olive oil. Add the meatballs and cook over moderately high heat, turning, until browned on all sides, about 10 minutes. Transfer the meatballs to the sauce and simmer until cooked through, about 10 minutes.
- Meanwhile, in a large pot of salted boiling water, cook the spaghetti until al dente; drain and transfer to bowls. Spoon the sauce and meatballs over the pasta and serve.
SALTIMBOCCA WITH LEMON AND SAGE | RICARDO
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- Heat the olive oil in a skillet over medium heat. Fry the sage leaves until crisp, 2 to 3 minutes. Drain on paper towels. Dust with icing sugar. Leave the oil in the skillet and set aside.
- On a clean surface, pound the veal if necessary. Sprinkle with the cheese and lemon zest. Season with pepper. Fold the scallopini once or twice to form 4 rectangles of equal size. Wrap each with 2 slices of prosciutto and secure with a toothpick.
VEAL MEATBALLS WITH FRIED SAGE LEAVES RECIPE - MARCO ...
From foodandwine.com
- In a large bowl, combine the veal with the scallions, garlic, salt and pepper. Squeeze the bread dry and add it to the veal. Using your hands, mix the ingredients thoroughly and shape into 30 meatballs. Transfer to a baking sheet.
- In a large skillet, melt the butter. Add the sage leaves, laying them flat, and cook over moderately high heat until crisp, about 2 minutes; transfer to a plate.
- Dust the meatballs lightly with flour and shake off the excess. Add the meatballs to the skillet and cook them over moderate heat until browned all over and cooked through, about 12 minutes. Transfer to a platter and keep warm.
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