Veal Meatballs In Port Sauce

Ingredients

• 1 14 1/2-ounce can chicken broth
• 1 14 1/2-ounce can beef broth
• ½ cup port
• 2 ½ tablespoons butter
• 2 ½ tablespoons flour
• Salt and freshly ground black pepper
• Pinch of sugar, optional
• 1 pound ground veal
• 2 large egg yolks
• ½ cup dry bread crumbs
• 4 to 5 tablespoons finely grated Parmigiano-Reggiano

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    508 calories; 30 grams fat; 14 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 36 grams protein; 178 milligrams cholesterol; 1462 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a bowl or large measuring cup, combine chicken and beef broth. In a small saucepan over medium heat, combine 3 cups broth mixture and port. Bring to a boil, then turn off heat and keep warm.
2. In a large saucepan or casserole over medium-low heat, melt butter, then stir in flour until smooth. Add broth and port mixture, salt, pepper and sugar to taste. Simmer until slightly thickened and smooth, about 4 to 5 minutes. Keep warm.
3. In bowl of a food processor, combine veal, egg yolks, bread crumbs, Parmigiano-Reggiano and salt to taste. Add 4 to 5 tablespoons of remaining broth mixture. Process 1 minute to blend well. Remove blade, and shape mixture into about 30 balls, approximately 1 1/2 inches in diameter.
4. Bring sauce to a simmer, add meatballs and simmer until firm and cooked through, about 4 to 6 minutes. Serve with the sauce.