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Veal Meatballs In White Caper Sauce

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6
serves

INGREDIENTS

2 lb. ground veal (IMPS/NAMP 396)
2.0 cups of White Caper Sauce Magnifying_glass
4 ea. eggs, beaten
1 cup dry bread crumbs
1 cup (6 oz.) bacon, chopped
1 cup Spanish onion, finely diced
1/2 cup shallots, minced
4 (3/4 oz.) garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
fresh parsley, chopped, for garnish

INSTRUCTIONS

  1. 1
    Combine meatball ingredients in bowl, mixing lightly but thoroughly. Add more bread crumbs if needed to form balls that hold their shape.
  2. 2
    Shape veal mixture into 1-inch balls. Place on rack in sheet pan. Bake in 350°F oven 18 to 20 minutes to medium doneness, until not pink in center and juices show no pink color.
  3. 3
    Combine meatballs and sauce. Serve banquet-style in chafing dish or from steam table. Sprinkle with parsley.

notes

Smith & Wollensky, Chicago, IL, Executive Chef Hans Aeschbacher

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preparation methods
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cuisines European, Italian
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