RECIPE: Veal Meatballs With Vodka Sauce
![]() Veal meatballs with vodka sauce. Enjoy them in a multitude of ways. Photo courtesy Nielsen-Massey. |
Want to try a new meatball recipe for National Pasta Month? Looking for something more sophisticated to serve on game day? How about veal meatballs?
Meatballs can be served as an appetizer or a main course, as an accompaniment to pasta, or on a hero roll or other sandwich bread. As opposed to the more familiar beef-pork meatball blend in a garlicky red sauce, this recipe from Nielsen-Massey for Breaded Veal Meatballs with Vodka Sauce is elegant, while remaining hearty. In addition to the sexy ingredient, vodka, a combination of cheese and cream, and an assortment of vegetables, herbs and spices, create a rich sauce that pairs nicely with pasta or rice. Or, the meatballs can be served in smaller appetizer sizes with toothpicks. If you don’t want veal meatballs, you can substitute beef—ideally, grass fed. You can also eliminate the vanilla bean paste; but it provides a lovely flavor element. The mellow qualities of the paste enhance the full flavors of veal and herbs to create meatballs that are far from bland. And you can use it in many other recipes (see below). |
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RECIPE: BREADED VEAL MEATBALLS WITH VODKA SAUCE Ingredients For 18 Meatballs & 4 Cups Of Sauce (Serves 6 As A Main Course) For The Meatballs |