Veal Meatballs With Tarragon Recipes

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.

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Steps:

• Prepare the Basil Tomato Sauce #447975 and have it cooking prior to preparing the meatballs.
• In a large bowl, combine all of the meatball ingredients just until mixed, do not overwork the meat.
• Using a small cookie scoop, scoop out the portions onto a tray, then roll the portions into even sized meatballs.
• Have your tomato sauce simmering on the stove, then drop in the prepared meatballs. Cook the meatballs for 20 minutes without stirring, making sure they are covered with tomato sauce. After 20 minutes, gently move the meatballs around and continue to simmer for a further 20 minutes, or until they are fully cooked.

Steps:

• Place mushrooms, shallot and broth in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, covered, at 100 percent power in a high-power oven for 5 minutes. Remove from oven and uncover. Stir in vermouth. Stir cornstarch and water together in a small dish. Stir into mushroom mixture. Let stand until cool. Dish can be prepared several hours ahead up to this point. Do not refrigerate.
• Nestle the veal into the sauce, with each medallion against the edge of the dish. Sprinkle the peas around the veal. Scatter the tarragon over all. Cook, covered, at 50 percent power for 12 minutes 30 seconds. Meanwhile, cook noodles. Drain and return them to the pan. Toss with butter and keep warm. Remove veal from oven and uncover. Season with salt and pepper. Serve over noodles.

Steps:

• Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Heat the remaining 1 tablespoon olive oil in a large frying pan over high heat. Add the onions and salt. Cook, stirring frequently until the onions just start to turn translucent and begin to brown, about 3 minutes. Using a slotted spoon, transfer them to a plate and place in the refrigerator to cool.
• Combine the cooled onions with the ground veal, eggs, bread crumbs, Parmesan, carrots, celery, parsley, oregano, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.