Veal Meatballs in Sauce

The process of preparing veal meatballs is perhaps a bit unusual, as they are not baked but cooked in a broth base. They are served with an excellent sauce and a chosen side dish.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 160 g Bread, wheat

  • 125 ml Milk, whole milk

  • 500 g Meat, veal, ground

  • 1 piece Egg, fresh

  • 2 piece Onion, raw

  • 0.25 bouquet Parsley, fresh

  • 1 l Soup base, beef, cube

  • 3 spoons Butter, unsalted

  • 2 spoons Wheat flour, white, multi-purpose

  • 1 spoon Juice, lemon

  • 125 ml Sweet cream

  • 125 ml Alcohol, Wine, White

  • 2 piece Egg, egg yolk, fresh

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, white

  • 1 pinch Sugar, white

Steps

  1. Cut the stale bread into small pieces, place them in a bowl, and pour lukewarm milk over them. Let it sit so the bread soaks up the milk and softens. Wash the parsley, shake it dry, and finely chop it. Peel the onion and finely chop it. Place a pan on the stove and melt 1 tablespoon of butter in it. Sauté the onion in the butter, stirring until it becomes translucent and soft.

  2. In a large bowl, mix together the ground meat, egg, and soaked bread. Add the sautéed onion, chopped parsley, and season the mixture with pepper and salt. Knead everything well with your hands to form a pliable mixture. With wet hands, shape the mixture into approximately 16 meatballs.

  3. Pour the broth base into a pot and bring it to a boil. Add the meatballs to the boiling broth and cook them at a moderate temperature for about 10 minutes. Use a slotted spoon to remove the cooked meatballs from the broth and keep them warm.

  4. Place a wide pot on the stove and melt the remaining butter in it. Sprinkle the melted butter with flour and quickly sauté it while stirring until it turns golden. Pour in 350 ml of warm broth base and let the liquid come to a boil. In a small bowl, mix the lemon juice, cream, and wine, then add it all to the sauce. Season with pepper, salt, and a pinch of sugar. In another small bowl, whisk the egg yolk and mix it into the prepared sauce. Remove the pot with the sauce from the heat.

  5. Serve the meatballs in a large bowl and pour the prepared sauce over them. Offer them with a chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 168.23 kcal
  • Fat: 7.32 g
    • Saturated Fat: 3.28 g
  • Carbohydrates: 10.6 g
    • Sugars: 1.64 g
  • Protein: 11.95 g
  • Fiber: 0.58 g