Rosemary Veal Meatballs Recipe

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Rosemary Veal Meatballs Recipe
Rosemary Veal Meatballs Recipe photo by Taste of Home
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Rosemary Veal Meatballs Recipe

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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..
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

Ingredients

  • 1 cup (8 ounces) plain yogurt
  • 1 jar (4-1/2 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).
Originally published as Rosemary Veal Meatballs in Taste of Home August/September 2007, p51

Nutritional Facts

3 each: 188 calories, 13g fat (3g saturated fat), 73mg cholesterol, 513mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 9g protein.

  • 1 cup (8 ounces) plain yogurt
  • 1 jar (4-1/2 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
  1. In a small bowl, combine the yogurt, artichokes, salad dressing and garlic; cover and refrigerate until serving.
  2. 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.
  3. 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).
Originally published as Rosemary Veal Meatballs in Taste of Home August/September 2007, p51

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