Ingredients
- ¾ pound ground lean veal
- 1 tablespoon butter
- ½ cup finely chopped onion
- 1 teaspoon finely minced garlic
- ½ cup fine fresh bread crumbs
- 1 teaspoon dried tarragon
- ¼ cup finely chopped parsley
- ⅛ teaspoon freshly grated nutmeg
- 1 egg, lightly beaten
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons heavy cream
- Salt to taste, if desired
- Freshly ground pepper to taste
- ½ cup flour
- 2 to 4 tablespoons olive oil
- 5 cups tomato sauce, approximately (see recipe)
- 1 pound spaghetti, cooked to the desired degree of doneness
- Nutritional Information
Nutritional analysis per serving (4 servings)
895 calories; 24 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 125 grams carbohydrates; 9 grams dietary fiber; 15 grams sugars; 43 grams protein; 139 milligrams cholesterol; 1752 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four to six servings
Preparation
- Put the veal in a mixing bowl.
- Heat the butter in a saucepan, and add the onion and garlic. Cook, stirring, until the mixture is wilted. Add this to the veal.
- Add the bread crumbs, tarragon, parsley, nutmeg, egg, cheese, cream, salt and pepper to taste. Blend well.
- Shape the mixture into 18 balls. Dredge the balls in flour and shake off excess.
- Heat enough oil in a skillet to reach a depth of about oneeighth inch. Add the balls and cook, turning as they brown, until browned all over. Add the balls to the tomato sauce and cook about 30 minutes.
- Serve with cooked spaghetti.
45 minutes
Dining and Cooking