Best 3 Veal Meatballs With Braised Vegetables Recipes
**Indulge in the Culinary Delights of Veal Meatballs with Braised Vegetables: A Symphony of Flavors Awaits**
Embark on a culinary journey like no other with our delectable veal meatballs nestled amidst a vibrant tapestry of braised vegetables. This exquisite dish tantalizes the taste buds with its tender and juicy meatballs, lovingly crafted with ground veal, aromatic herbs, and a touch of tangy lemon zest. Perfectly browned and infused with savory flavors, these meatballs take center stage, surrounded by an orchestra of colorful vegetables. Carrots, celery, and onions, the holy trinity of braised delights, lend their natural sweetness and earthy notes. Green beans, with their vibrant emerald hue, add a crisp texture and a touch of vegetal freshness. Mushrooms, meaty and umami-rich, contribute an earthy depth that harmonizes beautifully with the meatballs. Bathed in a rich and flavorful tomato sauce, this delectable dish promises a symphony of flavors that will leave you craving for more. Whether you're hosting a special occasion dinner or seeking a comforting meal for a cozy night in, our veal meatballs with braised vegetables will undoubtedly steal the show.
VEAL MEATBALLS
Steps:
- Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Heat the remaining 1 tablespoon olive oil in a large frying pan over high heat. Add the onions and salt. Cook, stirring frequently until the onions just start to turn translucent and begin to brown, about 3 minutes. Using a slotted spoon, transfer them to a plate and place in the refrigerator to cool.
- Combine the cooled onions with the ground veal, eggs, bread crumbs, Parmesan, carrots, celery, parsley, oregano, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
VEAL MEATBALLS
A local Italian restaurant makes an awesome veal meatball dinner served with a pesto sauce to allow the delicate flavors of the veal to shine through. This is my version.
Provided by KelBel
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 400.
- Combine all ingredients together.
- Form into one inch balls.
- Bake for 20-25 minutes.
- Serve with your favorite sauce.
DOUBLE VEAL CHOPS WITH BRAISED SPRING VEGETABLES
Provided by Bryan Miller
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a heavy skillet large enough to hold the veal chops in one layer, add 2 tablespoons of olive oil and 1 tablespoon butter. Add the veal trimmings. Over medium-high heat, brown for 5 minutes, stirring. Add the veal chops and garlic. Season well with sea salt and pepper. Cook the veal chops for about 10 minutes a side, moving the chops around the pan periodically. Remove the veal chops, leaving the garlic and the veal trimming in the pan. Drain all fat from the skillet.
- Add the chicken broth to the pan. Deglaze over high heat, reducing by half. Check seasonings. Return the veal chops to the pan with any of their accumulated juices. Remove from the heat, and keep warm.
- Meanwhile, in a large skillet, preferably cast iron, brown the pancetta over medium heat in 2 tablespoons olive oil. Cook for 2 minutes, stirring, and add the potatoes, carrots, onions, salsify and scallions. Reduce heat to medium-low. Cook, stirring, for 30 minutes.
- Bring 4 cups of salted water to a boil. Add the asparagus, sugar snap peas and broccoli rabe. Return to a boil, and cook for 1 minute. Drain well.
- Add remaining butter to the vegetable skillet. Add the drained vegetables. Check for seasonings.
- Slice the veal thinly and serve with vegetables and reduced pan juices. Include garlic cloves if desired.
Tips:
- Mise en Place: Before starting, measure and prepare all ingredients, and ensure all cooking equipment is ready to use.
- Fresh Ingredients: Use the freshest ingredients possible for the best flavor and texture.
- Brown the Meatballs Thoroughly: Browning the meatballs adds depth of flavor and helps keep them moist during cooking.
- Braising Liquid: Use a flavorful liquid for braising, such as beef broth or a combination of broth and wine.
- Simmer Gently: Simmer the meatballs and vegetables gently to prevent them from overcooking and becoming tough.
- Season to Taste: Taste the sauce and adjust the seasoning as needed before serving.
- Garnish: Garnish the meatballs with fresh herbs, such as parsley or basil, for a pop of color and flavor.
Conclusion:
This classic recipe for veal meatballs with braised vegetables is a delicious and comforting dish that is perfect for a special occasion or a weeknight meal. With its tender meatballs, flavorful sauce, and colorful vegetables, this recipe is sure to be a hit with everyone at the table. By following the tips and using high-quality ingredients, you can easily create a restaurant-worthy dish that will impress your friends and family. Serve it over mashed potatoes, rice, or pasta for a complete and satisfying meal.
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