Dilled Veal Special Recipe


Main Ingredient


 Ground veal1 Pound
 Bacon slices4 , crisp-cooked, drained, and crumbled
 Fine dry bread crumbs1⁄4 Cup (4 tbs)
 Milk1⁄4 Cup (4 tbs)
 Egg1 , beaten
 Dill weed1⁄4 Teaspoon
 Chicken bouillon cube1
 Kitchen bouquet1⁄2 Teaspoon
 Cornstarch1 Tablespoon
 Cooked rice with parsley1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1345 Calories from Fat 502

% Daily Value*

Total Fat 56 g86%

Saturated Fat 25.5 g127.7%

Trans Fat 0 g

Cholesterol 633.2 mg

Sodium 1729.4 mg72.1%

Total Carbohydrates 96 g31.9%

Dietary Fiber 2 g8%

Sugars 4.1 g

Protein 106 g211.9%

Vitamin A 17.1% Vitamin C 1.4%

Calcium 24.5% Iron 53.7%

*Based on a 2000 Calorie diet


Combine first 6 ingredients and 1/2 teaspoon salt: mix thoroughly.
Shape into 24 balls.
Dissolve bouillon cube in 1 1/2 cups boiling water; add kitchen bouquet.
Pour into large skillet.
Add meatballs and bring to boiling.
Cook, covered, for 15 minutes; turn balls once during cooking.
Transfer balls to serving dish.
Blend 1 tablespoon cold water into cornstarch: stir into broth in skillet.
Cook and stir over low heat till thickened and bubbly.
Pour sauce over veal balls; serve with hot cooked rice with parsley.