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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
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- simmer meatballs in 1qt lightly salted water until cooked through, about 15 minutes, remove meatballs, cover, keep warm; strain stock, reduce to 1/2 qt
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- saute 1 tblsp flour in 1 tblsp butter, add the stock, simmer slowly for 8 minutes, add 1/2 cup heavy cream
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- add a few sprigs of curly parsley and 3 tblsp pesto
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- blend until smooth, check/adjust seasoning
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- add meatballs to sauce
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- saute 1 tblsp garlic paste in 2 tblsp olive oil until fragrant
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- add 1 cup peeled/diced tomatoes, saute another minute
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- add 8 oz cooked spaghetti, add kosher salt and cayenne pepper to taste, mix well
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- divide pasta into 2 deep plates
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- divide the meatballs with the sauce between the 2 plates
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- sprinkle with grated parmigiano romano; serves 2
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ChefsOpinion 
I could go for a plate of that!
LikeLiked by 2 people
Love the pesto cream sauce
LikeLiked by 1 person