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Submitted by Michaela Rosenthal - Woodland Hills, CA
INGREDIENTS:
1 lb ground veal
1/2 cup cooked white (short-grain) rice
1 teaspoon Two Snooty Chefs Hungarian Ragôut Seasoning
1/4 cup finely chopped flat-leaf parsley, plus 4 teaspoons, divided
1/4 cup finely chopped fresh mint
1/4 cup chopped (oil-packed) sun dried tomatoes
2 tablespoons minced shallots
2 tablespoons fine bread crumbs
1 large egg, slightly beaten
1/3 cup virgin olive oil
1 large, white onion, chopped well
1 cup dry white wine
3-1/2 cups veal or chicken broth
1/4 cup fresh lemon juice
DIRECTIONS:
Place veal, rice, Hungarian Ragôut, 1/4 cup parsley, parsley, mint, tomatoes, shallots, bread crumbs and egg in a large bowl. Mix well, cover and chill for 1 hour. Remove from refrigerate and roll into small (2 tablespoons) meatballs.
Chill again for 30 minutes.
Heat olive oil to medium-high heat in a heavy (high-sided) saucepan. Add onion and sauté, stirring occasionally, for 5 minutes. Add the wine and simmer for 2 minutes. Add broth and bring to a simmer. Place meatballs in broth (they should be covered in liquid), bring to a gentle boil, reduce heat to a simmer and cook for 15 minutes. Remove from heat and stir in lemon juice. Divide between 4 warmed pasta or soup bowls.
Sprinkle with TWO SNOOTY CHEFS pepper and remaining parsley... |
