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Veal Meatballs with Buttermilk Sauce
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves 4
Ingredients
1 lb Ground Veal 500g
1 cup soft breadcrumbs 250ml
1 cup buttermilk, divided 250ml
2 green onions, finely chopped
to taste: salt and pepper
vegetable oil
2 tablespoons flour 30ml
½ cup chicken broth 125ml
¼ tsp each dried dill and paprika 1ml each
Directions
Combine Ground Veal, breadcrumbs, ¼ cup buttermilk, onions, salt and pepper, mixing lightly but thoroughly.
Shape into 12 meatballs.
Brush 15 ½ x 10 ½ x 1″ baking pan lightly with oil.
Arrange meatballs in pan.
Bake in moderate oven (350ºF) (177ºC) until meatballs are cooked through, about 20 minutes, turning after 10 minutes.
Meanwhile, in medium saucepan, stir together flour and broth until smooth.
Stir in remaining ¾ cup buttermilk.
Cook over medium heat, stirring constantly, until smooth and thickened.
Stir in dill and paprika.
Add meatballs to sauce; heat through.
Recipe Source (1989 Favorite Veal Contest Pamphlet)
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Posted in ground | 
Tags: baking, breadcrumbs, buttermilk sauce, green onions, ground, ground veal, meatballs, meatballs with buttermilk, medium saucepan, moderate oven, veal, veal meatballs
