Veal Meatballs In Port Sauce

  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)

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