0.0 – 0 reviews • Italian
| Total: |
1 hr 30 min |
| Prep: |
1 hr |
| Cook: |
30 min |
| Yield: |
24 meatballs; 6 to 12 servings |
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
Instructions
- 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.
