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Rosemary Veal Meatballs

 Rosemary Veal Meatballs
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..
10 ServingsPrep: 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
    X
    With Johnsonville Italian Sausage.

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  • 1/4 cup canola oil

Directions

  • In a small bowl, combine the yogurt, artichokes, salad dressing and
  • garlic; cover and refrigerate until serving.
  • For the meatballs, 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 until no

2 of 2

Rosemary Veal Meatballs (continued)

Directions (continued)

  • longer pink. Remove with a slotted spoon and keep warm. Serve with
  • yogurt sauce. Yield: 3-1/2 dozen (1-1/2 cups sauce).
Nutritional Facts: 1 serving (3 each) equals 188 calories, 13 g fat (3 g saturated fat), 73 mg cholesterol, 513 mg sodium, 10 g carbohydrate, 1 g fiber, 9 g protein.