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

1. In a bowl or large measuring cup, combine chicken and beef broth.
2. In a small saucepan over medium heat, combine 3 cups broth mixture and port.
3. Bring to a boil, then turn off heat and keep warm.
4. In a large saucepan or casserole over medium-low heat, melt butter, then stir in flour until smooth.
5. Add broth and port mixture, salt, pepper and sugar to taste.
6. Simmer until slightly thickened and smooth, about 4 to 5 minutes.
7. Keep warm.
8. In bowl of a food processor, combine veal, egg yolks, bread crumbs, Parmigiano-Reggiano and salt to taste.
9. Add 4 to 5 tablespoons of remaining broth mixture.
10. Process 1 minute to blend well.
11. Remove blade, and shape mixture into about 30 balls, approximately 1 1/2 inches in diameter.
12. Bring sauce to a simmer, add meatballs and simmer until firm and cooked through, about 4 to 6 minutes.
13. 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)