VEAL MEATBALLS AND BABY CARROTS IN DILLED CREAM SAUCE

Veal Meatballs and Baby Carrots in Dilled Cream Sauce image

Yield Serves 6

Number Of Ingredients 17

7 tablespoons unsalted butter
2/3 cup minced onion
2 pounds ground veal
3/4 cup fresh white breadcrumbs
2 large eggs, beaten to blend
2 1/4 cups whole milk
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
2 tablespoons vegetable oil
1 pound baby carrots, peeled
1/4 cup all purpose flour
1 cup canned chicken broth
1 cup whipping cream
2 tablespoons Dijon mustard
3 tablespoons chopped fresh dill or 1 tablespoon dried dillweed
Fresh dill sprigs

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.