VEAL MEATBALLS AND BABY CARROTS IN DILLED CREAM SAUCE
Categories Milk/Cream Mustard Sauté Veal Carrot Dill Bon Appétit
Yield Serves 6
Number Of Ingredients 17
Steps:
- Melt 3 tablespoons butter in heavy small skillet over medium-high heat. Add onion and sauté until light brown, about 7 minutes. Remove from heat; cool.
- Mix veal, breadcrumbs, eggs, 1/4 cup milk, salt, pepper, nutmeg and sautéed onion in large bowl until well blended. Form mixture into 24 meatballs (about 3 tablespoons of veal mixture in each).
- Heat oil in large nonstick skillet over medium-high heat. Working in batches, add meatballs to skillet and cook until brown on all side, turning often, about 8 minutes. Using slotted spoon, transfer meatballs to paper towels to drain.
- Cook carrots in pot of boiling salted water until almost tender, about 6 minutes. Drain; rinse under cold water. Drain thoroughly.
- Melt 4 tablespoons butter in heavy large Dutch oven over medium-low heat. Add flour; stir 3 minutes (do not brown). Gradually whisk in 2 cups milk and broth. Bring to simmer, whisking constantly. Simmer until mixture is thick and smooth, whisking often, about 8 minutes. Whisk in cream and mustard. Bring to simmer. Season with salt and pepper. Add meatballs and carrots. Cover; simmer until meatballs are just cooked through, about 5 minutes. Remove from heat. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat). Stir in chopped dill; cover and let stand 1 minute. Transfer to bowl. Garnish with dill sprigs and serve.
VEAL MEATBALLS
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 24 meatballs; 6 to 12 servings
Number Of Ingredients 30
Steps:
- In a small bowl soak the bread cubes in the water and wine, then squeeze dry. In a large bowl combine the bread cubes and the remaining ingredients except the Essence, breadcrumbs and olive oil, mixing with your hands until smooth. Cover and chill for half an hour.
- Season the bread crumbs with Essence in a shallow bowl. Shape the veal mixture into 1-inch balls and coat evenly with the bread crumbs. In a large frying pan over medium-high heat, saute the meatballs in batches in the oil, turning to brown evenly on all sides. Repeat until all meatballs are cooked. Serve hot with Kicked-Up Tzatziki Sauce.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
SAUCY MEATBALL & CARROT BAKE WITH CRISPY FETA CRUMBS
A moreish meatball recipe that you can divide into batches and freeze for later - a great way to use up a glut of carrots
Provided by Good Food team
Categories Dinner, Main course
Time 1h30m
Yield Serves 8
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the pork, 50g of the breadcrumbs, caraway seeds, egg and half the cumin with 2 tsp salt and lots of pepper. Roll into about 30 meatballs and put into a large non-stick roasting tin. Put the carrots into another roasting tin. Split the oil between the two, and gently toss to coat. Roast for 30-40 mins, shaking the tins halfway (and swapping between shelves if you need to), until golden and cooked through.
- Meanwhile, fry the onion, ginger and remaining cumin in a drop more oil for a few mins in a large pan, stirring constantly. Stir in the passata, chopped tomatoes, sugar and some seasoning, then simmer for 15 mins.
- Divide the meatballs and carrots between baking dishes or tins and spoon over the tomato sauce. Mix the remaining breadcrumbs with the feta, parsley and some seasoning. Set aside any portions for freezing now, and sprinkle feta crumbs over any portions to be cooked immediately.
- To eat now, reduce the oven to 200C/180C fan/gas 6 and bake for 20 mins until crumbs are golden and everything is piping hot. Or follow the tips for freezing below, then defrost portions, finish assembling and bake at 180C/160C fan/gas 4 for 30-50 mins until everything is piping hot and bubbling - the cooking time will depend a bit on the portion size you are baking.
Nutrition Facts : Calories 488 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.85 milligram of sodium
DANISH MEATBALLS WITH DILL SAUCE
This is a very tasty, but unique, meatball recipe perfect for holiday parties. For some reason, men love these! I have found that purchasing pre-made meatballs cuts the prep time significantly and tastes good, too.
Provided by MPFEIFFER
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
- Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
- Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
- Place meatballs in a chafing dish and cover with the sauce to serve.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 11.1 g, Cholesterol 151.3 mg, Fat 37.6 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 20.9 g, Sodium 794.8 mg, Sugar 1.1 g
VEAL MEATBALLS
A local Italian restaurant makes an awesome veal meatball dinner served with a pesto sauce to allow the delicate flavors of the veal to shine through. This is my version.
Provided by KelBel
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 400.
- Combine all ingredients together.
- Form into one inch balls.
- Bake for 20-25 minutes.
- Serve with your favorite sauce.
DANISH MEATBALLS WITH CREAMY DILL SAUCE
I make this for the "boys" every year during the deer hunt. They talk about it the rest of the year! I like the rich creamy flavor too! This is a little work, but it could easily become a holiday tradition!
Provided by Kaarin
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
- (I use my kitchenaid).
- With moistened hands (this will be sticky), shape into 1 inch balls.
- Roll the meatballs in bread crumbs until well coated.
- Arrange in a single layer on shallow baking pans.
- Drizzle melted butter over the meatballs.
- Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.
- Meanwhile, make the sauce:.
- Melt butter in a large saucepan over low heat.
- Whisk in the flour till smooth.
- Gradually stir in the chicken broth.
- Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings.
- Place meatballs in a serving dish and cover with the sauce.
- Serve over egg noodles.
Nutrition Facts : Calories 726.6, Fat 55, SaturatedFat 30.5, Cholesterol 246.3, Sodium 1318.4, Carbohydrate 25.8, Fiber 1.5, Sugar 4.2, Protein 32
MEATBALLS WITH CREAM SAUCE
I get raves from my husband and even our three fussy children when I serve these satisfying meatballs with mashed potatoes. The savory cream sauce gives a tasty new twist to meatballs and always makes a memorable meal.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess. , Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink. , Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley.
Nutrition Facts : Calories 389 calories, Fat 24g fat (12g saturated fat), Cholesterol 139mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
MEATBALLS IN DILL CREAM SAUCE
My guests really like this recipe and want to know why it's so different from other meatball dishes they've had. I tell them it's the spices I use. I usually serve this as a main dish for lunch. I created this recipe myself "from scratch".
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 main-dish servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine the beef, pork, onion, seasonings, crumbs and water. Shape into 1-1/4-in. balls and place on a greased rack in a shallow baking pan. Bake at 400° for 20 minutes or until a thermometer reads 160°; drain. , Meanwhile, for sauce, melt butter in a large skillet. Blend in flour until smooth. Add broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Add dill and meatballs. Reduce heat to low; simmer, uncovered, for 15 minutes. , Stir in cream. Cook and stir for 15 minutes or until thickened. Serve with noodles if desired or as an appetizer.
Nutrition Facts : Calories 370 calories, Fat 22g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 833mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
SWEDISH MEATBALLS WITH CREAMY DILL SAUCE
There are many versions of Swedish meatballs, and this is the way we like ours. They're juicy, tender, and flavorful in a creamy and rich sauce. We enjoy them over mashed potatoes or buttered noodles and served with lingonberry sauce or cranberry sauce.
Provided by lutzflcat
Categories World Cuisine Recipes European Scandinavian
Time 1h
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the baking rack with cooking spray.
- Combine bread crumbs and milk in a large bowl. Allow bread crumbs to soak up the milk for about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Shape into 36 meatballs with a 1-tablespoon cookie scoop. Place meatballs on the prepared baking rack.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), about 18 minutes.
- While the meatballs are baking, melt butter for sauce in a large saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth. Cook, stirring often, until slightly thickened, about 12 minutes.
- Remove meatballs from the oven and add to the sauce mixture. Simmer for 3 minutes. Stir in sour cream, dill, and lemon zest. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 416.9 calories, Carbohydrate 13.5 g, Cholesterol 133.1 mg, Fat 28.4 g, Fiber 0.9 g, Protein 25.9 g, SaturatedFat 13.6 g, Sodium 856.3 mg, Sugar 3.6 g
VEAL MEATBALLS IN PORT SAUCE
Provided by William Grimes
Categories dinner, sauces and gravies, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl or large measuring cup, combine chicken and beef broth. In a small saucepan over medium heat, combine 3 cups broth mixture and port. Bring to a boil, then turn off heat and keep warm.
- In a large saucepan or casserole over medium-low heat, melt butter, then stir in flour until smooth. Add broth and port mixture, salt, pepper and sugar to taste. Simmer until slightly thickened and smooth, about 4 to 5 minutes. Keep warm.
- In bowl of a food processor, combine veal, egg yolks, bread crumbs, Parmigiano-Reggiano and salt to taste. Add 4 to 5 tablespoons of remaining broth mixture. Process 1 minute to blend well. Remove blade, and shape mixture into about 30 balls, approximately 1 1/2 inches in diameter.
- Bring sauce to a simmer, add meatballs and simmer until firm and cooked through, about 4 to 6 minutes. Serve with the sauce.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 14 grams, Sodium 1205 milligrams, Sugar 2 grams, TransFat 1 gram
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