Rosemary Veal Meatballs Recipe
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..
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
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 canola oil
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 longer pink. Remove with a slotted spoon and keep warm. Serve with yogurt sauce.
Yield: 3-1/2 dozen (1-1/2 cups sauce).
Originally published as Rosemary Veal Meatballs in Taste of Home
August/September 2007, p51
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