Rosemary Veal Meatballs Recipe

Nutrition Facts

  • One serving:
  • (3 each)
  • Calories:
  • 188
  • Fat:
  • 13 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 73 mg
  • Sodium:
  • 513 mg
  • Carbohydrate:
  • 10 g
  • Fiber:
  • 1 g
  • Protein:
  • 9 g


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Rosemary Veal Meatballs

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These savory appetizer meatballs, seasoned with rosemary and garlic, get a touch of sweetness from chopped golden raisins. "They will be a hit at your next gathering," assures Rhonda Maiani of Chapel Hill, North Carolina..

SERVINGS: 10

CATEGORY: Appetizer

METHOD: Other stovetop

TIME: Prep: 25 min. Cook: 20 min.

Ingredients:

  • 1 cup (8 ounces) plain yogurt
  • 1 jar (7-1/2 ounces) marinated artichoke hearts, drained and chopped
  • 2 tablespoons prepared Italian salad dressing
  • 1 garlic clove, minced
  • MEATBALLS:
  • 2 eggs, lightly beaten
  • 3/4 cup soft bread crumbs
  • 1/2 cup golden raisins, finely chopped
  • 3 garlic cloves, minced
  • 4 teaspoons dried rosemary, crushed
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 pound ground veal
  • 1/4 cup vegetable oil

Directions:

In a small bowl, combine the yogurt, artichokes, salad dressing and garlic; cover and refrigerate until serving.
    In a large bowl, combine the eggs, bread crumbs, raisins, garlic, rosemary, salt and pepper. Crumble veal over mixture and mix well. Shape into 1-in. balls.
    In a large skillet, brown meatballs in oil in small batches. Remove with a slotted spoon and keep warm. Serve with yogurt sauce. Yield: 3-1/2 dozen (1-1/2 cups sauce).


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