ROSEMARY VEAL MEATBALLS
These savory appetizer meatballs, seasoned with rosemary and garlic, get a touch of sweetness from chopped golden raisins. They will be a hit at your next gathering. -Rhonda Maiani, Chapel Hill, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3-1/2 dozen (1-1/2 cups sauce).
Number Of Ingredients 14
Steps:
- In a small bowl, combine the yogurt, artichokes, salad dressing and garlic; cover and refrigerate until serving. , For the meatballs, in a large bowl, combine the eggs, bread crumbs, raisins, garlic, rosemary, salt and pepper. Crumble veal over mixture and mix well. Shape into 1-in. balls. , In a large skillet, brown meatballs in oil in small batches until no longer pink. Remove with a slotted spoon and keep warm. Serve with yogurt sauce.
Nutrition Facts : Calories 188 calories, Fat 13g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 9g protein.
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Chalana Madhawa
[email protected]I've made these meatballs several times now and they are always a crowd-pleaser. They are so easy to make and always turn out perfectly.
A-Rizzle
[email protected]Amazing flavor! The rosemary really shines through. I served these meatballs over pasta and they were a big hit.
George Davis
[email protected]Easy to follow recipe and the meatballs turned out great! I used a mix of ground veal and pork, and they were very moist and flavorful.
Ali Kashif
[email protected]These rosemary veal meatballs were a hit with my family! They were so flavorful and juicy, and the rosemary added a delicious touch. I will definitely be making these again.