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Veal Meatballs Recipe
|Onion||1⁄4 Cup (4 tbs), minced|
|Garlic||1 Clove (5 gm), minced|
|Ground veal||10 Ounce|
|Seasoned dried bread crumbs||3 Tablespoon|
|Pepper white||1⁄8 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Olive oil||1 Teaspoon|
|Tomato sauce||1 Cup (16 tbs)|
|Red wine||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Oregano leaves||1⁄4 Teaspoon|
|Onion powder||1 Dash|
|Garlic powder||1 Dash|
Calories 439 Calories from Fat 162
% Daily Value*
Total Fat 18 g27.8%
Saturated Fat 5.8 g28.9%
Trans Fat 0 g
Cholesterol 222.2 mg
Sodium 804.8 mg33.5%
Total Carbohydrates 30 g9.8%
Dietary Fiber 3.4 g13.6%
Sugars 8.7 g
Protein 36 g71.6%
Vitamin A 18.1% Vitamin C 31.3%
Calcium 10.3% Iron 21.2%
*Based on a 2000 Calorie diet
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.
8 Serve hot.