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Veal Ronbelles With Egg And Lemon Sauce Recipe
|Ground veal||1 Pound|
|Fresh bread crumbs||3⁄4 Cup (12 tbs)|
|Chopped parsley||1 Tablespoon|
|Ground black pepper||To Taste|
|Nutmeg||1⁄2 Teaspoon, preferably freshly grated|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Flour||3 Tablespoon (For Dredging)|
|Olive oil/Peanut oil||2 Tablespoon|
|Egg and lemon sauce||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 1967 Calories from Fat 1168
% Daily Value*
Total Fat 131 g201.1%
Saturated Fat 54.9 g274.3%
Trans Fat 0 g
Cholesterol 757.5 mg252.5%
Sodium 4055.6 mg169%
Total Carbohydrates 91 g30.2%
Dietary Fiber 3.3 g13.2%
Sugars 11.4 g
Protein 104 g207.8%
Vitamin A 68.8% Vitamin C 119.2%
Calcium 24.2% Iron 53%
*Based on a 2000 Calorie diet
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.