Veal Meatballs With Tarragon
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¾pound ground lean veal
- 1tablespoon butter
- ½cup finely chopped onion
- 1teaspoon finely minced garlic
- ½cup fine fresh bread crumbs
- 1teaspoon dried tarragon
- ¼cup finely chopped parsley
- ⅛teaspoon freshly grated nutmeg
- 1egg, lightly beaten
- ¼cup freshly grated Parmesan cheese
- 2tablespoons heavy cream
- Salt to taste, if desired
- Freshly ground pepper to taste
- ½cup flour
- 2 to 4tablespoons olive oil
- 5cups tomato sauce, approximately (see recipe)
- 1pound spaghetti, cooked to the desired degree of doneness
Nutritional analysis per serving (6 servings)
577 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 79 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 29 grams protein; 1123 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Put the veal in a mixing bowl.
- Step 2
Heat the butter in a saucepan, and add the onion and garlic. Cook, stirring, until the mixture is wilted. Add this to the veal.
- Step 3
Add the bread crumbs, tarragon, parsley, nutmeg, egg, cheese, cream, salt and pepper to taste. Blend well.
- Step 4
Shape the mixture into 18 balls. Dredge the balls in flour and shake off excess.
- Step 5
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.
- Step 6
Serve with cooked spaghetti.
Private Notes
Comments
Loved this recipe since it was first published. It's a special occasion family favorite, well worth the effort. The meatballs are very soft and delicate, so I brown them using two teaspoons for turning. They break easily, so I add them to the pot of sauce by pulling the the liquid away from the side of the pot with a large spoon and gently dropping the browned meatball into the space created. Use the same method to redistribute the sauce during cooking, instead of stirring.
Very delicate meatball. Made per recipe. Delicious.
Super delicious. Skipped the flour dredge. They are delicate and must be handled with care. Paired them with Melissa's egg pasta recipe. I also added 3/4 of a pound of browned veal to the sauce.
Loved this recipe since it was first published. It's a special occasion family favorite, well worth the effort. The meatballs are very soft and delicate, so I brown them using two teaspoons for turning. They break easily, so I add them to the pot of sauce by pulling the the liquid away from the side of the pot with a large spoon and gently dropping the browned meatball into the space created. Use the same method to redistribute the sauce during cooking, instead of stirring.
Advertisement