ROSEMARY VEAL MEATBALLS

Rosemary Veal Meatballs image

These savory appetizer meatballs, seasoned with rosemary and garlic, get a touch of sweetness from chopped golden raisins. They will be a hit at your next gathering. -Rhonda Maiani, Chapel Hill, North Carolina

Provided by Taste of Home

Time 45m

Yield 3-1/2 dozen (1-1/2 cups sauce).

Number Of Ingredients 14

Ingredients

1 cup plain yogurt
1 jar (7-1/2 ounces) marinated artichoke hearts, drained and chopped
2 tablespoons prepared Italian salad dressing
1 garlic clove, minced
MEATBALLS:
2 large eggs, lightly beaten
3/4 cup soft bread crumbs
1/2 cup golden raisins, finely chopped
3 garlic cloves, minced
4 teaspoons dried rosemary, crushed
1-1/2 teaspoons salt
1 teaspoon pepper
1 pound ground veal
1/4 cup canola oil

Steps:

In a small bowl, combine the yogurt, artichokes, salad dressing and garlic; cover and refrigerate until serving. , For the meatballs, in a large bowl, combine the eggs, bread crumbs, raisins, garlic, rosemary, salt and pepper. Crumble veal over mixture and mix well. Shape into 1-in. balls. , In a large skillet, brown meatballs in oil in small batches until no longer pink. Remove with a slotted spoon and keep warm. Serve with yogurt sauce.

Nutrition Facts : Calories 188 calories, Fat 13g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 9g protein.