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Veal Meatballs Recipe
|Ground veal||2⁄3 Pound|
|Sweet italian sausages||12 Ounce (3 Pieces, Casings Removed)|
|Italian bread slices||3 , moistened and squeezed dry (3/4 Inch, Stale)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||3 Tablespoon|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|Freshly ground pepper||To Taste|
|Fine white breadcrumbs||1 Cup (16 tbs) (Stale)|
|Olive oil||1 Cup (16 tbs) (For Shallow Frying)|
|Caper mayonnaise||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 3786 Calories from Fat 2930
% Daily Value*
Total Fat 330 g508%
Saturated Fat 62.6 g313%
Trans Fat 0 g
Cholesterol 839.7 mg
Sodium 4453.4 mg185.6%
Total Carbohydrates 62 g20.5%
Dietary Fiber 6.1 g24.5%
Sugars 5.9 g
Protein 147 g294.2%
Vitamin A 104.7% Vitamin C 167.6%
Calcium 70.3% Iron 90.2%
*Based on a 2000 Calorie diet
Refrigerate at least 1 hour.
Shape mixture into 1-inch balls.
Roll in crumbs.
Pour olive oil into heavy large skillet to depth of 1/2 inch and heat over medium-high heat until very hot (400°F).
Add meatballs in batches and fry until golden on all sides, about 5 minutes.
Remove with slotted spoon and drain on paper towels.
(Meatballs can be prepared ahead and kept warm in 200°F oven for 30 minutes.) Arrange on platter.
Garnish with lemon slices, parsley and tomatoes.
Pass mayonnaise separately.