- 15
Ingredients
- 1 * 1 lb + 2 oz mix of ground veal and pork (or just one)
- 1 * 1 small bunch of parsley, chopped
- 1 * 1 egg
- 2 to 3 * 2 to 3 Tbsp cornstarch
- 1 * 1 small red onion, chopped
- * Salt and pepper
- 1 * 1 grated peeled carrot
- 2 * 2 Tbsp pine nuts
- 2 * 2 cups homemade light vegetable broth
- * Juice of 2 fresh carrots
- * Squeeze of lemon juice
- 3 * 3 Roma tomatoes or 6 to 7 cherry tomatoes, seeded and diced
- 2 * 2 Tbsp olive oil
Preparation
Step 1
* In a large bowl, blend together the ground meats with half of the onion, grated carrot, pine nuts, parsley. Add 1 Tbsp cornstarch and the egg, and mix well with a wooden spoon or your hand. Season with salt and pepper and shape walnut-sized meatballs between the palms of your hands (makes about 15 to 16 according to size).
* Place cornstarch in a plate and roll the meaballs lightly in it; set aside.
* In a large thick-bottomed cocotte, heat 2 Tbsp olive oil and when hot, add the onion. Cook on medium heat for 2 min. Add the meatballs and brown them on each side for a few minutes.
* Add the broth and the carrot juice.
* Add a squeeze of lemon juice, the tomatoes. Season with salt and pepper and cook uncovered on low to medium heat for 20 minutes.
* Serve with brown rice or white rice.