MEAT BALLS AVGOLEMONO (VEAL BALLS WITH LEMON AND EGG SAUCE)
Provided by Pierre Franey
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the veal in a mixing bowl.
- Heat one tablespoon of the butter in a skillet and add one-half cup of the onions. Cook, stirring, until wilted. Add this to the veal.
- Add the bread crumbs, half of the dill, the nutmeg, salt and pepper to taste. Blend well. Shape the mixture into 28 balls of equal size, each about two inches in diameter or slightly less.
- Heat two tablespoons of butter in a casserole and add the remaining onions. Cook briefly until wilted. Add the veal balls and cook, turning gently to brown lightly. Add the broth and bring to the boil. Cover and let simmer about 10 minutes.
- Meanwhile, beat the eggs with a wire whisk in a bowl until well blended. Add the cornstarch and continue beating until thoroughly smooth and blended. Beat in the lemon juice.
- Pour one cup of the liquid from the meatballs into the egg mixture. Beat to blend.
- Pour this blend into the meatballs with their liquid and stir. Cook over gentle heat until thickened. Sprinkle with the remaining dill and serve.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 21 grams, Carbohydrate 21 grams, Fat 46 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 21 grams, Sodium 796 milligrams, Sugar 5 grams, TransFat 0 grams
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.
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
LEMON MEATBALLS
Make and share this Lemon Meatballs recipe from Food.com.
Provided by Barenakedchef
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a 12-inch skillet, heat 2 tablespoon of the oil over medium high heat.
- Add onion and garlic; cook 3-4 minutes or until softened, stirring occasionally.
- Remove from heat and set aside.
- In a large bowl, combine beef, eggs, breadcrumbs, parsley, salt, pepper and the onion mixture; mix well.
- Form into 18 meatballs.
- In the same skillet, heat remaining 3 tablespoons oil over medium heat.
- Add the meatballs and cook 15-20 minutes or until beef is no longer pink inside, turning occasionally.
- While the meatballs are cooking, prepare spaghetti according to package directions, drain and arrange on serving platter.
- Cover with aluminum foil to keep warm.
- When meatballs are cooked, arrange them on top of spaghetti; add lemon juice to the skillet and stir to scrape drippings from the bottom of the pan; pour over meatballs and spaghetti.
- Sprinkle meatballs with parsley and lemon peel in desired, and serve.
VEAL MEATBALLS
Steps:
- Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Heat the remaining 1 tablespoon olive oil in a large frying pan over high heat. Add the onions and salt. Cook, stirring frequently until the onions just start to turn translucent and begin to brown, about 3 minutes. Using a slotted spoon, transfer them to a plate and place in the refrigerator to cool.
- Combine the cooled onions with the ground veal, eggs, bread crumbs, Parmesan, carrots, celery, parsley, oregano, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
More about "lemony veal meatballs recipes"
VEAL MEATBALLS | RICARDO
From ricardocuisine.com
5/5 (74)Total Time 35 minsCategory Main Dishes
- 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 AND LEMON MEATBALLS | SICILIAN AND CALABRIAN DISHES
From houseandgarden.co.uk
Servings 6Estimated Reading Time 2 minsAuthor Caroline Barty
VEAL PICCATA BAKED MEATBALLS - TASTE AND SEE
From tasteandsee.com
4.5/5 (19)Total Time 45 minsCategory DinnerPublished Feb 16, 2020
POLPETTINE AL LIMONE (LEMON SCENTED MEATBALLS) - OUR …
From ouritaliantable.com
5/5 (1)Estimated Reading Time 4 mins
HOMEMADE VEAL MEATBALLS (JUST LIKE GRANDMA'S) - GIRL …
From girlcarnivore.com
THE WEEKEND COOK: THOMASINA MIERS’ RECIPES FOR VEAL MEATBALLS …
From theguardian.com
EAST MEETS WEST: ANDY BARAGHANI’S RECIPES FOR MEATBALLS AND APPLE …
From theguardian.com
LEMONY VEAL MEATBALLS RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
VEAL MEATBALLS IN CANNELLINI AND TOMATO SAUCE WITH COUSCOUS …
From waitrose.com
HERBY VEAL MEATBALLS WITH PARMESAN & PINE NUTS IN …
From tln.ca
LEMONY BACON ORECCHIETTE WITH VEAL MEATBALLS - THE …
From theoriginaldish.com
LEMON SCENTED VEAL MEATBALLS — EVERYDAY GOURMET
From everydaygourmet.tv
OVEN BAKED VEAL MEATBALLS - VEAL – DISCOVER DELICIOUS
From veal.org
OVEN BAKED MEATBALLS (OLD SCHOOL ITALIAN MEATBALL …
From aspicyperspective.com
VEAL MEATBALLS WITH LEMON PASTA - WAITROSE & PARTNERS
From waitrose.com
LEMONY VEAL MEATBALLS RECIPE
From familyoven.com
VEAL MEATBALLS WITH LEMON SAUCE - BIGOVEN
From bigoven.com
VEGAN MEATBALLS RECIPE - LOVE AND LEMONS
From loveandlemons.com
VEAL PICCATA MEATBALLS - ONTARIO VEAL APPEAL
From ontariovealappeal.ca
SPANISH MEATBALLS WITH TOMATO SAUCE – THE IRISH TIMES
From irishtimes.com
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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #beef #european #dinner-party #holiday-event #italian #veal #meat
You'll also love