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Rosemary Veal Meatballs Recipe

Rosemary Veal Meatballs Recipe photo by Taste of Home NEXT RECIPE >

Total Time: Prep: 25 min. Cook: 20 min.

Makes: 10 servings

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. In a small bowl, combine the yogurt, artichokes, salad dressing and garlic; cover and refrigerate until serving.
  2. 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.
  3. 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

Nutritional Facts

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

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