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Veal Meatballs
Ingredients:
1 lb. ground veal
1/2 c. fine dry bread crumbs
1/4 c. milk
1 egg, beaten
2 Tbs. fresh chopped parsley
3/4 tsp. pepper
1/2 tsp. salt
1 clove garlic, minced
2 Tbs. oil
2 Tbs. flour
3/4 c. milk
1 (16 oz.) carton sour cream
1 (4 oz.) can mushrooms, undrained
1 tsp. browning and seasoning sauce
1/4 tsp. salt
1/8 tsp. pepper
1 (5 oz.) pkg. egg noodles, cooked
1 lb. ground veal
1/2 c. fine dry bread crumbs
1/4 c. milk
1 egg, beaten
2 Tbs. fresh chopped parsley
3/4 tsp. pepper
1/2 tsp. salt
1 clove garlic, minced
2 Tbs. oil
2 Tbs. flour
3/4 c. milk
1 (16 oz.) carton sour cream
1 (4 oz.) can mushrooms, undrained
1 tsp. browning and seasoning sauce
1/4 tsp. salt
1/8 tsp. pepper
1 (5 oz.) pkg. egg noodles, cooked
Directions:
Combine first 8 ingredients; shape into 1 1/2" balls. Brown in hot oil 5 minutes in a large skillet. Remove meatballs, reserving drippings in skillet. Add flour to drippings; cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened. Stir in next 5 ingredients. Return meatballs to skillet, and cook over low heat 10 minutes. Serve meatballs and sauce over hot cooked noodles.
Makes 4-6 Servings
Combine first 8 ingredients; shape into 1 1/2" balls. Brown in hot oil 5 minutes in a large skillet. Remove meatballs, reserving drippings in skillet. Add flour to drippings; cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened. Stir in next 5 ingredients. Return meatballs to skillet, and cook over low heat 10 minutes. Serve meatballs and sauce over hot cooked noodles.
Makes 4-6 Servings
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