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.
Another let’s-just-see-how-this-meat-behaves recipe.
I really liked the texture of these. I added a tablespoon of olive oil to these with the thought it would add a little fat to the situation, and I think it was a good call.
We served these with both marinara sauce and pesto sauce for my family’s pre-race pasta party.
My friend Jamie brought over some ground venison from a friend to a gathering. Naturally, we decided to make meatballs with it.
We served half of these in a basic romesco sauce, and half of them plain. Both were good (I don’t have the romesco sauce recipe handy because my friend already had made it for another recipe).
I finally made goat! And it turned out extremely well.
This recipe was time-consuming, but not particularly difficult. Four of us ate almost all of it for Jen’s birthday dinner, even though I used more than two pounds of (bone-in) meat, hehe.