Veal Balls

Name: Veal Balls
Total time: 20 min
Yield: Twenty-four or more veal balls
Cuisine: jewish
Ingredients: 1 pound cooked breast of veal; 1 egg; Salt and pepper; 1/4 teaspoon cumin; 1/4 teaspoon ground or grated fresh ginger; 2 tablespoons chopped parsley; 3 tablespoons flour

By Colette Rossant

Total Time: 20 minutes, plus refrigeration
Rating: (0)
Comments: Read comments

Featured in: FOOD; HOPE AND HONEY

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Ingredients

Yield:Twenty-four or more veal balls

1pound cooked breast of veal
1egg
Salt and pepper
¼teaspoon cumin
¼teaspoon ground or grated fresh ginger
2tablespoons chopped parsley
3tablespoons flour

Ingredient Substitution Guide

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Preparation

Step 1
Cut off all the meat from the bones.
Step 2
Place the meat in a food processor with the egg, salt, pepper, cumin, ginger and parsley. Process until all the ingredients are very finely ground and mixed.
Step 3
Remove to a bowl. Add the flour and mix well (you may need an extra tablespoon flour). Make tiny balls the size of an olive. Refrigerate until ready to use in the soup.