Veal Meatballs & Baby Carrots in Dilled Cream Sauce

Photo by Kris B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 7

    tablespoons unsalted butter

  • 2/3

    cup minced onion

  • 2

    pounds ground veal

  • 3/4

    cup fresh white breadcrumbs

  • 2

    large eggs, beaten to blend

  • 2 1/4

    cups whole milk

  • 1

    teaspoon salt

  • 3/4

    teaspoon ground black pepper

  • 1/2

    teaspoon ground nutmeg

  • 2

    tablespoons vegetable oil

  • 1

    pound baby carrots, peeled

  • 1/4

    cup all purpose flour

  • 1

    cup canned chicken broth

  • 1

    cup whipping cream

  • 2

    tbs Dijon mustard

  • 3

    tbs chopped fresh dill or 1 tbs dried dillweed

  • Fresh dill sprigs

  • Read More http://www.epicurious.com/recipes/food/views/Veal-Meatballs-and-Baby-Carrots-in-Dilled-Cream-Sauce-870#ixzz1i4r2WoNj

Directions

Melt 3 tablespoons butter in heavy small skillet over medium-high heat. Add onion and sauté until light brown, about 7 minutes. Remove from heat; cool. Mix veal, breadcrumbs, eggs, 1/4 cup milk, salt, pepper, nutmeg and sautéed onion in large bowl until well blended. Form mixture into 24 meatballs (about 3 tablespoons of veal mixture in each). Heat oil in large nonstick skillet over medium-high heat. Working in batches, add meatballs to skillet and cook until brown on all side, turning often, about 8 minutes. Using slotted spoon, transfer meatballs to paper towels to drain. Cook carrots in pot of boiling salted water until almost tender, about 6 minutes. Drain; rinse under cold water. Drain thoroughly. Melt 4 tablespoons butter in heavy large Dutch oven over medium-low heat. Add flour; stir 3 minutes (do not brown). Gradually whisk in 2 cups milk and broth. Bring to simmer, whisking constantly. Simmer until mixture is thick and smooth, whisking often, about 8 minutes. Whisk in cream and mustard. Bring to simmer. Season with salt and pepper. Add meatballs and carrots. Cover; simmer until meatballs are just cooked through, about 5 minutes. Remove from heat. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat). Stir in chopped dill; cover and let stand 1 minute. Transfer to bowl. Garnish with dill sprigs and serve.

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