Braised Veal Meatballs
Dress Up the Ordinary
Tender veal meatballs, gently braised in our Demi-Glace Gold, make the perfect appetizer or a savory main dish served over home-style mashed potatoes.
2 slices sourdough or French bread, soaked in milk
1 pound ground veal
4 ounces ground pork
4 ounces ground beef
1/3 cup grated Parmesan cheese
2 1/2 tablespoons ricotta cheese
1 tablespoon chopped fresh parsley
Salt and ground black pepper
1 tablespoon vegetable oil
Remove the crusts from the bread and squeeze out the milk; tear the bread into small pieces. In a mixing bowl, combine the bread with the veal, pork, beef, Parmesan, ricotta, parsley, and a sprinkle of salt and pepper, kneading and squeezing the mixture until everything is well blended. Moisten your hands and shape the meat mixture into walnut-sized balls.
Heat a large skillet over medium-high heat, add the oil, then the meatballs. Cook, turning the meatballs to brown them on all sides, about 3-4 minutes.
Reduce the heat to medium-low, add the dissolved Demi-Glace Gold® (or Demi-Glace de Veau Gold®), and simmer the meatballs in the demi-glace for about 10 minutes, until they are cooked through. Season to taste with additional salt and pepper.
- Try these meatballs with our Green Peppercorn Sauce.
- Wine Pairing: Merlot, Pinot Noir, or white Burgundy.