Not your Ordinary Balls

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Veal Meatballs in Pesto Cream With Garlicky Spaghetti And Concasse

Veal Meatballs in Pesto Cream With Garlicky Spaghetti And Concasse

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These  meatballs resemble “Konigsberger Klopse”  more than “Italian Meatballs”.
Made of veal, simmered, then served in veloute, they look and taste very distinct from the meatballs most folks are familiar with.
I hope that with this post I can convince you that there is more to meatballs than the usual suspects in tomato sauce.
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Bon Appétit !   Life is Good !
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Click here for more  Meatballs  on  ChefsOpinion
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Veal Meatball Recipe:

Ingredients:
20 oz ground veal
2 whole eggs
1/2 cup panko
1/2 tsp paprika
1/2 tsp ketchup
1/2 tsp garlic paste
1 tsp dijon mustard
kosher salt and cayenne pepper to taste

Method:
Mix all ingredients well, shape 6 golf ball sized spheres, simmer in lightly salted water until done, about 15 minutes
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Veal Meatballs in Pesto Cream With Garlicky Spaghetti And Concasse

Veal Meatballs in Pesto Cream With Garlicky Spaghetti And Concasse

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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