When craving Italian foods, meatballs are a great alternative to your typical spaghetti sauce and pasta.  They are filling enough to be a meal by themselves, or you could eat them with a pasta of your choice, or zoodles.  These veal meatballs from Home Cooked are everything you might ever want in an Italian dinner.

Veal Meatballs from Home Cooked

The meatballs themselves are fantastic.  The veal is a choice of meat that I typically don’t use, but it was perfect for these meatballs.  I also liked how easy these meatballs were to create on their own.  What I had a problem with was the broth portion of the recipe.  After the meatballs are cooked, you are supposed to create a sauce and my sauce never thickened enough for us to use.  I even added cornstarch and it just never thickened the way it was supposed to.  But even though I didn’t use that to eat these, the meatballs were so good.  So so good.

The Home Cooked cookbook is beautiful.  The pictures are divine you really feel like you get to know the author because there are some personal photos mixed in.  I loved that I was able to sort of see her life.  Her recipes were pretty easy to follow and looked delicious.  And she created some interesting things – like bone broth that I might have to try eventually.  I would recommend this to someone who is looking for something a little outside the box, but still wants that home cooked feel with the recipes.  My biggest problem was trying to find a recipe that fit within the Weight Watchers model and wouldn’t be too many points…that was a bit of a challenge, but if you are not on Weight Watchers, then this shouldn’t be an issue for you.

Veal Meatballs from Home Cooked

To make these veal meatballs from Home Cooked:

In a small bowl, combine the bread crumbs and milk and let stand about 10 minutes, until the bread crumbs have absorbed all the milk.

In a medium bowl, combine the veal, soaked bread crumbs, Parmesan cheese, eggs, salt and pepper.  Mix gently with your hands until combined, roll into 2-inch balls.

Heat a wide, high-sided pan over medium-high heat and add the olive oil.  When oil is hot, add the meatballs and fry, turning so they brown on all sides, about 6 minutes.  Transfer the seared meatballs to a plate, pour the fat out of the pan, then deglaze with the chicken broth.  Use a slotted spoon to remove the brown bits at the bottom of the pan.  Return the meatballs to the pan and add the rosemary sprig.  Bring the broth of a simmer and simmer for 15 minutes. Dust the tops of the meatballs with flour, cover the pan and cook for 5 minutes more.

Remove the meatballs from the broth mixture and serve immediately.

Veal Meatballs from Home Cooked

I received this book from Blogging for Books for this review.

Veal Meatballs from Home Cooked

Veal Meatballs from Home Cooked

Dash of Herbs
This recipe is 6 SmartPoints per serving, 4 meatballs.
No ratings yet
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 324 kcal

Ingredients

  • 1/4 cup bread crumbs
  • 1/4 cup Almond Milk
  • 1 1/2 lbs ground veal
  • 1 cup Parmesan cheese grated
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons olive oil
  • 4 cups chicken broth
  • 1 sprig rosemary
  • 1 Tablespoon all purpose flour

Instructions
 

  • In a small bowl, combine the bread crumbs and milk and let stand about 10 minutes, until the bread crumbs have absorbed all the milk.
  • In a medium bowl, combine the veal, soaked bread crumbs, Parmesan cheese, eggs, salt and pepper. Mix gently with your hands until combined, roll into 2-inch balls.
  • Heat a wide, high-sided pan over medium-high heat and add the olive oil. When oil is hot, add the meatballs and fry, turning so they brown on all sides, about 6 minutes.
  • Transfer the seared meatballs to a plate, pour the fat out of the pa, then deglaze with the chicken broth. Use a slotted spoon to remove the brown bits at the bottom of the pan.
  • Return the meatballs to the pan and add the rosemary sprig. Bring the broth of a simmer and simmer for 15 minutes. Dust the tops of the meatballs with flour, cover the pan and cook for 5 minutes more.
  • Remove the meatballs from the broth mixture and serve immediately.

Nutrition

Calories: 324kcalCarbohydrates: 6gProtein: 32gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 162mgSodium: 1590mgPotassium: 434mgFiber: 1gSugar: 1gVitamin A: 213IUCalcium: 251mgIron: 2mg
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!

 

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