VEAL MEATBALLS

Veal Meatballs image

Provided by Food Network

Time 1h30m

Yield 24 meatballs; 6 to 12 servings

Number Of Ingredients 30

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Ingredients

1 cup fresh bread, cubed
1/2 cup water
1/2 cup wine
1 cup finely minced yellow onion
1 clove garlic, minced
1/4 cup minced flat leaf parsley
1 teaspoon fried oregano
1 egg, slightly beaten
1 pound ground lean veal
Salt and freshly ground black pepper
1 teaspoon Essence, recipe follows
1/2 cup breadcrumbs
Olive oil, for frying
Kicked-up Tzatiziki Sauce, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 medium cucumber, peeled, sliced in half, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon dill or oregano
1 clove garlic, minced
1/2 teaspoon Essence

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.

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