VEAL MEATBALLS WITH TARRAGON
Provided by Craig Claiborne and Pierre Franey
Categories dinner, weekday, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shehre Khan
[email protected]These meatballs are the worst I've ever had. I would not recommend them to anyone.
Aruku Irene
[email protected]These meatballs are not worth the effort. I would recommend trying a different recipe.
Lea Szalay
[email protected]These meatballs are a bit too expensive for my taste. I would recommend using a less expensive cut of meat.
Godgift Ajibe
[email protected]These meatballs are not cooked all the way through. I would recommend cooking them for longer.
Rohay Ama
[email protected]These meatballs are too salty for my taste. I would recommend using less salt in the mixture.
Darwesh Khan
[email protected]I found the flavor of these meatballs to be a bit bland. I would recommend adding more herbs and spices.
Bayor Prosper
[email protected]These meatballs are a bit dry. I would recommend adding more liquid to the mixture.
Batuulo Sheikh
[email protected]I love the crispy texture of these meatballs. They're perfect for a party.
Gopal Magar
[email protected]These meatballs are a great appetizer or main course. I served them with a side of pasta and they were a hit.
Anish Bhori
[email protected]I've never made meatballs before, but these were surprisingly easy to make. I'll definitely be making them again.
Sonatan Roy
[email protected]These meatballs are so flavorful and delicious. I highly recommend them.
Mazzi Joaniter
[email protected]I made these meatballs for my family and they loved them. They're a great way to use up leftover veal.
Samuel Alabi
[email protected]I followed the recipe exactly and the meatballs turned out perfectly. I will definitely be making these again.
Shiliyah Barnes
[email protected]These meatballs are a bit time-consuming to make, but they're definitely worth the effort.
caalaa Galamsiiyee
[email protected]I'm not a big fan of veal, but I really enjoyed these meatballs. The tarragon added a nice flavor.
Sweetdreams
[email protected]I made these meatballs for a potluck and they were gone in minutes. Everyone loved them!
Steve Cruickshank
[email protected]These meatballs are so tender and juicy. I could eat them every day!
Nejad Khan
[email protected]I love the combination of veal and tarragon in these meatballs. It's a classic flavor combination that never fails to impress.
N Stgo
[email protected]I've made these meatballs several times now and they're always a crowd-pleaser. They're so easy to make and they always come out perfectly.
Cham Begum
[email protected]These meatballs were a hit at my dinner party! Everyone raved about how tender and flavorful they were. The tarragon added a unique and delicious touch.