Name: Veal Meatballs
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 24 meatballs; 6 to 12 servings
Cuisine: european
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; 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; 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

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):

Yield: about 2/3 cup

Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.