When it is cold outside, there is nothing more recomforting than a yummy warm dinner like a stew or a soup. It had been a while since we fixed spaetzle, so we decided that we would fix a large batch so that we could eat for a few days.
Today I wanted to fix swiss veal to accommodate the spaetzle, and went out to buy some veal scallopini. Unfortunately one store did not have any, and the next store had close for relocation. Grrr. What to do?!?
No big deal…I guess I will have to do with ground veal… and so instead of fixing swiss veal, I fixed “swiss veal meatballs”:
Ingredients for 8 people:
- 2 lbs of ground veal
- 5 oz. of wheat bread loaf
- 1 large onion chopped thinly
- 1 egg
- 3 cups beef stock,
- 2 cups of white wine,
- 3/4 cup of milk
- 2 tbsp of olive oil,
- 1 cup of heavy cream
- 1/2 tsp of salt
- 1/4 tsp of pepper
- 2 tbsp of parsley
- Warm up the oven to 350.
- Trim the crust of the bread, and place the bread into a large bowl.
- warm up the milk in the microwave for 2 minutes and pour it over the bread, and wait for a few minutes until the bread is soaked.
- When the bread is all soggy, remove the extra milk and press the bread with a fork until you have a paste.
- Add the veal, 1/2 tsp of salt and 1/4 tsp of pepper and mix well. (You may find easier to mix with your bare hands… I know.. I know.. Yuk. but it works:-)
- Once everything is nicely blent together, form with your hands 1 inch balls and place them on a cooking sheet, or on a flexipan.
- Bake the meatballs for 20 minutes in the oven.
- While the meatballs are cooking, dice the onion thinly and saute it in a tablespoon of olive oil until the onion becomes golden.
- Remove the caramelized onion from the pan, and set aside.
- Warm up 1 teaspoon of olive oil in the pan, and saute the meatballs in batches so that they can all brown on all side.
- Once all meatballs have been sauteed, put them all back into the pan, throw 2 tablespoon of flour and mix the flour until it coat all the meatballs, continue browning the meatballs for a few more minutes.
- Throw in the warm beef broth along the white wine. Stir well to make sure that the flour is not burning at the bottom of the pot.
- Turn the heat up and make it come to a boil.
- Once the sauce is boiling a little, turn the heat back down and let your swedish meatballs cook for about 30 minutes.
- To finish your meatballs, throw in 1 cup of heavy cream ( to make the sauce more creamy ( not necessary), and the sauteed onions.
- To serve, place several spoon of spaetzle on each plate and top it off with a few meatballs and sauce.
Bon Appetit and Happy Cooking!!!