| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Dairy | Swedish | Ethnic, Meat, Sauce | 2 | Servings |
INGREDIENTS
| 8 | oz | Ground veal |
| 1/3 | c | Fresh white breadcrumbs |
| 1/3 | c | Onion; minced |
| 1 | Egg white | |
| 2 | tb | Fresh dill; minced |
| <<<or>>> | ||
| 2 | ts | Vegetable oil |
| 1/3 | c | Half and half |
| 1/4 | c | Whipping cream |
INSTRUCTIONS
Recipe by: Bon Appetit December 1993 Preparation Time: 0:30 Line small baking pan with waxed paper. Combine veal, breadcrumbs, onion, egg white and 1-1/2 tablespoons dill in large bowl and blend well. Shape veal mixture into about 16 balls and place on prepared pan. (Can be prepared 1 day ahead. Cover and refrigerate.) Heat oil in medium nonstick skillet over medium heat. Add meatballs to skillet; cook until brown and cooked through, turning frequently, about 12 minutes. Add half and half, whipping cream and 1/2 tablespoon dill to skillet; stir until sauce is slightly thickened, scraping up any browned bits, about 3 minutes. Season with salt and pepper. mm n wrenn Posted to MM-Recipes Digest V4 #064 by "William E. Webster" <[email protected]> on Mar 03, 1997.
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