Veal Meatballs With Tarragon

• 3/4 pound ground lean veal
• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 1 teaspoon finely minced garlic
• 1/2 cup fine fresh bread crumbs
• 1 teaspoon dried tarragon
• 1/4 cup finely chopped parsley
• 18 teaspoon freshly grated nutmeg
• 1 egg, lightly beaten
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons heavy cream
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/2 cup flour
• 2 to 4 tablespoons olive oil
• 5 cups tomato sauce, approximately (see recipe)
• 1 pound spaghetti, cooked to the desired degree of doneness

1. Put the veal in a mixing bowl.
2. Heat the butter in a saucepan, and add the onion and garlic.
3. Cook, stirring, until the mixture is wilted.
4. Add this to the veal.
5. Add the bread crumbs, tarragon, parsley, nutmeg, egg, cheese, cream, salt and pepper to taste.
6. Blend well.
7. Shape the mixture into 18 balls.
8. Dredge the balls in flour and shake off excess.
9. Heat enough oil in a skillet to reach a depth of about oneeighth inch.
10. Add the balls and cook, turning as they brown, until browned all over.
11. Add the balls to the tomato sauce and cook about 30 minutes.
12. Serve with cooked spaghetti.

ground lean veal, butter, onion, garlic, bread crumbs, tarragon, parsley, nutmeg, egg, freshly grated parmesan cheese, heavy cream, salt, freshly ground pepper, flour, olive oil, tomato sauce

Taken from cooking.nytimes.com/recipes/6863 (may not work)