Veal meatballs are a delicate and delicious topping for pasta. The secret to tender meatballs is gentle mixing; use your hands or a large spoon when folding the meatball mixture together, and avoid compressing it too much when you hand-roll the balls.
Special Diets:
Ingredients
Method
Place veal in a large bowl and sprinkle with bread crumbs, shallot, 1/4 cup of the parsley, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
Gently fold the ingredients together just until mixed.
With your hands, roll small meatballs about an inch in diameter; you should have about 32 meatballs.
Bring a large pot of salted water to a boil over medium-high heat.
Add noodles and cook until tender, about 9 minutes.
Drain and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat.
Add meatballs and cook, shaking the pan frequently, until they are browned all over and slightly pink in the center, 6 to 7 minutes.
Work in batches if necessary to avoid crowding the pan.
Remove meatballs balls from the skillet with a slotted spoon and keep warm.
Return the skillet to medium-high heat and add butter and garlic.
Cook, stirring, 1 minute.
Add wine, increase heat to high, and boil until liquid is reduced by half.
Stir in remaining 1/4 cup parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add meatballs and cook until just reheated.
Pour sauce and meatballs over noodles and serve.
Nutritional Info
Serving Size
1/6 of the recipe
Calories
360
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.