Mini Veal Meatballs with Caramelized Onions

By á-30

Ingredients

• For the caramelized onions
• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 2 cups thinly sliced onions
• 1 tablespoon sugar
• Kosher salt and freshly ground black pepper
• 1/2 cup red wine
• 1 bay leaf
• 1 tablespoon chopped fresh thyme
• 1 quart chicken stock, or 2 cups chicken stock and 2 cups veal stock
• 2 tablespoons unsalted butter
• 2 tablespoons aged balsamic vinegar
• For the veal meatballs
• 2 cups panko (Japanese bread crumbs) or other coarse dried crumbs
• 8 tablespoons unsalted butter, melted and slightly cooled
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1 cup whole milk
• 3 large eggs, lightly beaten
• 2 tablespoons finely minced garlic
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon finely grated lemon zest
• 1/2 pound ground pork
• 1/2 pound ground veal
• 1 tomato, coarsely diced
• 1 tablespoon julienned fresh basil

Preparation

Step 1

Make the caramelized onions
1. Heat the olive oil in a large saucepan over medium-high heat. Add the garlic, onions, and sugar; season with salt and pepper; and cook, stirring occasionally, for 10 to 15 minutes, until caramelized and golden brown.

2. Add the wine, bay leaf, and thyme. Bring to a boil, then reduce the heat and simmer briskly for 3 to 6 minutes, or until reduced by half. Add the stock and bring to a boil, then reduce the heat and simmer briskly for 5 to 8 minutes, or until reduced by half.

3. Stir the butter into the sauce and when it’s incorporated, season to taste with salt and pepper. Finish with a splash of the vinegar (1 to 2 teaspoons). Cover and keep warm.

Make theveal meatballs
1. Preheat the oven to 350°F (175°C). Lightly oil a baking sheet.

2. In a large mixing bowl, combine the bread crumbs and melted butter and mix well by hand. Add the cheese, milk, eggs, garlic, 1 tablespoon of the parsley, the oregano, olive oil, salt, black and red pepper, and lemon zest and mix well.

3. Add the ground pork and veal to the bowl and mix well. Pinch off small walnut-sized pieces of meat, each about 1/2 ounce, and make mini meatballs. You should have between 32 and 40 meatballs. A few extra are fine.

4. Transfer the veal meatballs to the baking sheet. Arrange them in neat rows, leaving space between them. Bake for 10 to 12 minutes, or until the meatballs are cooked through. Do not overcook.

5. Divide the veal meatballs among 4 serving plates. Spoon the warm sauce over the top of the meatballs and garnish each plate with some of the remaining parsley, a little diced tomato, and the basil. Drizzle the remaining vinegar over each plate and serve.