You may remember my recent mention of the organic, grass-fed veal I got last weekend at Jersey Girls Dairy Farm in Vermont. This all went down during the awesome Sweet Escape food retreat, and even though at the time it was a pain to drag all that stuff, including raw milk and eggs home, it was totally worth it.
Dan and I used the veal to make homemade meatballs, which was all Dan's department, and they came out stupendously. You can definitely taste the difference, in the good quality meat and the farm fresh egg he used in the meatballs as its binder. A sprinkling of fresh herbs and some freshly chopped red onion didn't hurt either. We paired all this with my homemade Bolognese sauce, which I have on stash at home and some freshly grown basil too. It was total savory bliss. Here's how you make them:
Grass Fed Veal Meatballs a la Dan
Ingredients (serves 2)
1 lb of ground veal (try to use organic, grass-fed if possible)
1 small red onion, finely chopped
5-6 small garlic cloves, pressed
1/4 cup of Worcestershire sauce
Handful of fresh basil, chopped
1 farm fresh egg
1/3 cup of plain breadcrumbs
Salt and pepper to taste
Bolognese sauce - see recipe
Fresh basil for garnish
Directions:
Preheat oven to 350 degrees. Prepare a cookie sheet with a wire rack, placed inside of it.
Combine all ingredients into a medium bowl and incorporate well with your hands. Use your hands to form the meatballs, about 2 inches in width.
Place meatballs onto the cookie sheet and bake for 15 minutes on one side. Flip the meatballs on to the other side and cook for an additional 10 minutes.
Remove from oven and serve along with the Bolognese sauce and some fresh basil on top.
Enjoy with a big glass of red vino.
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