Veal Meatballs In Port Sauce
- 1 14 1/2-ounce can chicken broth
- 1 14 1/2-ounce can beef broth
- 1/2 cup port
- 2 1/2 tablespoons butter
- 2 1/2 tablespoons flour
- Salt and freshly ground black pepper
- Pinch of sugar, optional
- 1 pound ground veal
- 2 large egg yolks
- 1/2 cup dry bread crumbs
- 4 to 5 tablespoons finely grated Parmigiano-Reggiano
- In a bowl or large measuring cup, combine chicken and beef broth.
- In a small saucepan over medium heat, combine 3 cups broth mixture and port.
- Bring to a boil, then turn off heat and keep warm.
- In a large saucepan or casserole over medium-low heat, melt butter, then stir in flour until smooth.
- Add broth and port mixture, salt, pepper and sugar to taste.
- Simmer until slightly thickened and smooth, about 4 to 5 minutes.
- Keep warm.
- In bowl of a food processor, combine veal, egg yolks, bread crumbs, Parmigiano-Reggiano and salt to taste.
- Add 4 to 5 tablespoons of remaining broth mixture.
- Process 1 minute to blend well.
- Remove blade, and shape mixture into about 30 balls, approximately 1 1/2 inches in diameter.
- Bring sauce to a simmer, add meatballs and simmer until firm and cooked through, about 4 to 6 minutes.
- Serve with the sauce.
chicken broth, beef broth, port, butter, flour, salt, sugar, ground veal, egg yolks, bread crumbs
Taken from cooking.nytimes.com/recipes/7088 (may not work)