Rosemary Veal Meatballs
TOTAL TIME: Prep: 25 min. Cook: 20 min.
YIELD: 3-1/2 dozen (1-1/2 cups sauce).
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. —Rhonda Maiani, Chapel Hill, North Carolina
Ingredients
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1 cup plain yogurt
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1 jar (7-1/2 ounces) marinated artichoke hearts, drained and chopped
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2 tablespoons prepared Italian salad dressing
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1 garlic clove, minced
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MEATBALLS:
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2 large eggs, lightly beaten
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3/4 cup soft bread crumbs
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1/2 cup golden raisins, finely chopped
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3 garlic cloves, minced
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4 teaspoons dried rosemary, crushed
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1-1/2 teaspoons salt
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1 teaspoon pepper
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1 pound ground veal
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1/4 cup canola oil
Directions
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1.
In a small bowl, combine yogurt, artichokes, salad dressing and garlic; cover and refrigerate until serving.
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2.
For meatballs, in a large bowl, combine eggs, bread crumbs, raisins, garlic, rosemary, salt and pepper. Crumble veal over mixture and mix well. Shape into 1-in. balls.
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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.
Nutrition Facts
3 meatballs: 188 calories, 13g fat (3g saturated fat), 73mg cholesterol, 513mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 9g protein.
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