Rosemary Veal Meatballs
Taste of Home
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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).