Yum! Really happy with these. I think these are the first all-veal meatballs of the project, and they were great. My only criticism of this recipe (which I adapted from a few others I’ve made before) is that the sauce could have been a bit thicker. I’m glad I listened to my instincts and decided not to add any capers to the meatballs themselves.
1 pound ground veal (I used some from the farmers market that was really good)
1 tbsp fresh parsley, chopped
1 tbsp half and half
1/3 cup panko bread crumbs
about 1/4 cup flour
salt and pepper, to taste
dash dried thyme (I usually use herbs de provence when I make this dish, but couldn’t find any in the cabinet)
zest of one lemon and juice of half of it
1/3 cup or so dry white wine
1 cup chicken broth
1-1.5 tbsp butter
about 1 tbsp oil (maybe less)
1 tbsp capers, drained
In bowl, combine bread crumbs, egg and half and half. Let sit for a minute or two. Stir in zest, veal, parsley, salt and pepper, and thyme. Form into meatballs (16-17) and let chill for at least a half hour.
Put flour in pan. Toss meatballs in flour to coat.
In pan, heat oil and about 1/2 tbsp butter. Brown meatballs on all sides. Remove from pan. Deglaze pan with white wine and lemon juice. Add chicken broth and other tbsp butter to pan and bring to a boil. Add meatballs back in, along with capers, cover, and simmer 10-12 minutes, or until cooked through. Season sauce to taste, and add a bit more butter coated with flour if sauce seems a little thin.