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.
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Baba Adan
[email protected]These meatballs were a bit too dry for my taste. I think I'll add some more bread crumbs next time.
Nathan Diviney
[email protected]I tried this recipe for the first time last night and I was really impressed. The meatballs were juicy and flavorful, and the sauce was delicious. I will definitely be making this again.
Suzan Omobhude
[email protected]My wife got tired of me ordering veal meatballs at every Italian restaurant we went to. Thanks to this recipe, I can enjoy their goodness at home too!
Antim Dhakal
[email protected]I've been making these for years and they're always a family favorite. They're so easy to make and always turn out delicious.
Latifa azizi Azizi
[email protected]I made these for a party and they were a hit! Everyone loved them.
rai kristina
[email protected]These were great! The meatballs were moist and full of flavor. I added a little extra garlic and parsley, and they were perfect.