Veal Meatballs Recipe
Ingredients
| Margarine | 1 Teaspoon | |
| Onion | 1/4 Cup (16 tbs), minced | |
| Garlic | 1 Clove (5gm) | |
| Ground veal | 10 Ounce | |
| Egg | 1 | |
| Seasoned bread crumbs | 3 Tablespoon, dried | |
| Water | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Olive oil | 1 Teaspoon | |
| Tomato sauce | 1 Cup (16 tbs) | |
| Red wine | 1 Tablespoon | |
| Oregano leaves | 1/4 Teaspoon | |
| Onion powder - dash | ||
| Garlic powder - dash | ||
Directions
MAKING
1 In a small nonstick skillet, add margerine and heat until bubbly.
2 Add onion and garlic and saute lightly until soft but not brown.
3 In a small bowl, add the onion mixture veal, egg, bread crumbs, water, salt, and white pepper; mix well.
4 Form 8 meatballs from the mixture.
5 In a 9-inch skillet, heat oil and add the meatballs.
6 Cook turning occasionally until browned.
7 Add in the remining ingredients, cover and simmer for 20 to 25 minutes.
SERVING
8 Serve hot.
1 In a small nonstick skillet, add margerine and heat until bubbly.
2 Add onion and garlic and saute lightly until soft but not brown.
3 In a small bowl, add the onion mixture veal, egg, bread crumbs, water, salt, and white pepper; mix well.
4 Form 8 meatballs from the mixture.
5 In a 9-inch skillet, heat oil and add the meatballs.
6 Cook turning occasionally until browned.
7 Add in the remining ingredients, cover and simmer for 20 to 25 minutes.
SERVING
8 Serve hot.
Chef
