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Recipes

Veal Meatballs, Italian-Style with Sauce

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Veal Meatballs, Italian-Style with Sauce

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

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

Dietary Requirements

Lactose-Free & Minimal Lactose

Soy Free

Meal Type

Dinner

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

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.