VEAL MEATBALLS IN PORT SAUCE

Veal Meatballs In Port Sauce image

Provided by William Grimes

Categories dinner, sauces and gravies, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 14 1/2-ounce can chicken broth
1 14 1/2-ounce can beef broth
1/2 cup port
2 1/2 tablespoons butter
2 1/2 tablespoons flour
Salt and freshly ground black pepper
Pinch of sugar, optional
1 pound ground veal
2 large egg yolks
1/2 cup dry bread crumbs
4 to 5 tablespoons finely grated Parmigiano-Reggiano

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