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Ingredients
1 14 ½-ounce can chicken broth
1 14 ½-ounce can beef broth
½ cup port
2 ½ tablespoons butter
2 ½ tablespoons flour
Salt and freshly ground black pepper
Pinch of sugar, optional
1 pound ground veal
2 large egg yolks
½ cup dry bread crumbs
4 to 5 tablespoons finely grated Parmigiano-Reggiano
Nutritional analysis per serving (4 servings)
17 grams carbs; 176 milligrams cholesterol; 464 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 28 grams fat; 1 gram trans fat; 1 gram fiber; 1109 milligrams sodium; 31 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl or large measuring cup, combine chicken and beef broth. In a small saucepan over medium heat, combine 3 cups broth mixture and port. Bring to a boil, then turn off heat and keep warm.
- Step 2
In a large saucepan or casserole over medium-low heat, melt butter, then stir in flour until smooth. Add broth and port mixture, salt, pepper and sugar to taste. Simmer until slightly thickened and smooth, about 4 to 5 minutes. Keep warm.
- Step 3
In bowl of a food processor, combine veal, egg yolks, bread crumbs, Parmigiano-Reggiano and salt to taste. Add 4 to 5 tablespoons of remaining broth mixture. Process 1 minute to blend well. Remove blade, and shape mixture into about 30 balls, approximately 1 ½ inches in diameter.
- Step 4
Bring sauce to a simmer, add meatballs and simmer until firm and cooked through, about 4 to 6 minutes. Serve with the sauce.
Private Notes
Comments
This is a wonderful recipe! It’s easy and REALLY tasty. A couple of years ago, I foolishly bought a pound of frozen ground veal from the butcher. I didn’t know what to do with it until I found this recipe. Now I’d like to make it again, but ground veal is not so readily available. I plan to try ground turkey or ground lamb with the terrific sauce here.
Doubled the meatball mix while keeping sauce same. In sauce, doubled flour in roux and added 2Tbsp corn starch after meatballs finish cooking.
I just made this for lunch. I did not have Port on hand but I had some Martini Rosso. Used it instead of the Porto. Completely delicious even without sugar. I will do it again. Thanks for this NYT!!