Does anyone have a recipe for homemade veal meatballs
I am thinking of making little veal meatballs...perhaps with a touch of chicken livers....fresh garlic and shallots, some shredded parm added as well, some thyme maybe?
should i add some flour, breadcrumbs, eggs?
and then cook em' down with my summer plum tomotoes, perhaps some balsamic vinegar added to tomotoes as it reduces down.....
and help appreciated.
1. Do not use dried breadcrumbs. Use a panade made from fresh bread, torn into little pieces, and milk.
2. Use egg yolks only. The whites will make them gummier and less tender.
Here is my Really Good Meatballs reecipe. Next time I will follow Karl S's suggestion of a panade instead of the crumbs I normally use, it makes sense.
1/2 pound ground veal or dark meat turkey
1/2 cup plain bread crumbs (fresh much better than dried)
1/2 cup freshly grated Parmesan cheese
1/4 cup finely minced onion
1 small clove garlic, minced
1 large egg, beaten
1/2 teaspoon salt
Pepper to taste
Mix everything thoroughly and form meatballs as small as you have the patience for. Simmer gently in liquid (tomato sauce, broth) for about 20 minutes.