Veal Ronbelles With Egg And Lemon Sauce Recipe
Ingredients
| Ground veal | 1 pound | |
| Bread crumbs | 3/4 Cup (16 tbs) | |
| Egg | 1 | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | To Taste | |
| 1/2 teaspoon nutmeg, prefer ably freshly grated | ||
| Heavy cream | 1/3 Cup (16 tbs) | |
| Flour for dredging | ||
| Butter | 2 Tablespoon | |
| 2 tablespoons olive or peanut oil | ||
| 2 cups egg and lemon sauce | ||
Directions
Combine the veal, bread crumbs, egg, parsley, salt, pepper, nutmeg and cream in a mixing bowl.
Work the mixture lightly with the hands until well blended.
Shape the mixture into balls about one and one-half inches in diameter.
Dredge with flour.
Heat the butter and oil in a large skillet and brown the meat balls on all sides over medium heat.
Reduce the heat to low and cook, tossing the meat balls in the skillet occasionally, until done, ten to fifteen minutes.
Work the mixture lightly with the hands until well blended.
Shape the mixture into balls about one and one-half inches in diameter.
Dredge with flour.
Heat the butter and oil in a large skillet and brown the meat balls on all sides over medium heat.
Reduce the heat to low and cook, tossing the meat balls in the skillet occasionally, until done, ten to fifteen minutes.
Chef
