Veal Meatballs

Total Time:
1 hr 30 min
1 hr
30 min

24 meatballs; 6 to 12 servings

  • 1 cup fresh bread, cubed
  • 1/2 cup water
  • 1/2 cup wine
  • 1 cup finely minced yellow onion
  • 1 clove garlic, minced
  • 1/4 cup minced flat leaf parsley
  • 1 teaspoon fried oregano
  • 1 egg, slightly beaten
  • 1 pound ground lean veal
  • Salt and freshly ground black pepper
  • 1 teaspoon Essence, recipe follows
  • 1/2 cup breadcrumbs
  • Olive oil, for frying
  • Kicked-up Tzatiziki Sauce, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Kicked Up Tzatziki Sauce:
  • 1 medium cucumber, peeled, sliced in half, seeded and finely chopped
  • 1 cup plain yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice or white wine vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon dill or oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon Essence
  • 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.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Kicked Up Tzatziki Sauce:
  • In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.

  • Yield: 1 1/2 cups

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