Photo: Veal Meatballs Recipe
Ingredients
- 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
Directions
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):
- 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
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:
- 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 medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
Yield: 1 1/2 cups
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By wandcland_11888924
Whittier, CA
on May 27, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I loved these meatballs. My husband doesn't even like meatballs and he was crazy about them. They are fun and easy to make, smell great, taste fabulous and can go with all kinds of things. I made the yogurt sauce...and broiled potato slices and some broccoli with a little olive oil saute. The yogurt sauce was so wonderful I put it over pasta the next day and finished off the meat balls. Thank you!
By brianscottcpa_2...
San Francisco, CA
on October 23, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This looks complex but it's very easy and the meatballs are fabulous. We did not use the kicked-up sauce and just served the meatballs with buttered pasta and then pesto sauce on the plate. About 3-4 meatballs per person is plenty.
You can freeze the meatballs successfully and then allow to thaw, come to room temperature, and re-heat in an oven at 200. If reheated in a microwave they are not nearly as good.
Read all 2 reviews