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Veal Meatballs, Italian-Style with Sauce
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Ingredients
1 pound ground veal
1 cup almond flour
1 egg, slightly beaten
¼ cup finely chopped onion
2 TBSP finely chopped fresh parsley
½ tsp salt
½ tsp crushed garlic
⅛ tsp freshly ground black pepper
grated parmesan cheese
2 cups tomato juice
1 bay leaf
Dried Rosemary, Oregano and Basil liberally shaken
½ tsp red wine vinegar
1 TBSP of honey
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454 grams ground veal
100 grams almond flour
1 egg, slightly beaten
13 grams finely chopped onion
2 TBSP (30 ml) finely chopped fresh parsley
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) crushed garlic
⅛ tsp (0.625 ml) freshly ground black pepper
grated parmesan cheese
2 cups (470 ml) tomato juice
1 bay leaf
dried rosemary, liberally shaken
oregano, liberally shaken
basil, liberally shaken
½ tsp (2.5 ml) red wine vinegar
1 TBSP (15 ml) of honey
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Dietary Therapies
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Instructions
- Preheat oven to 350°F (180°C).
- Combine ground veal, almond flour, egg, onion, parsley, salt, garlic, and pepper, mixing lightly but thoroughly. (Mixture will be moist.)
- Shape into 12 meatballs.
- Arrange in greased 15x10-inch (38x25.4-cm) jelly roll pan.
- Bake in a 350°F (180°C) oven for 20 minutes or until centers are no longer pink, turning once.
- For sauce, combine tomato juice, bay leaf, rosemary, oregano, basil, and red wine vinegar in a saucepan, reserving honey.
- Simmer until reduced in half.
- Remove from heat, remove bay leaf, add honey.
- Pour over meat balls before or after they are cooked.
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