Recipe Veal Meatballs-Italian Style

[Guest guest]

People have all kinds of coaches, sports coaches, life coaches and before

airplane travel

they used to have train coaches. All my life I needed a meatball coach because

try as I

might I never made a decent meatball or meat loaf....until today. Google to the

rescue. I

found and adapted this recipe just exchanging almond flour for the bread crumbs.

But I

also misread the recipe and poured the sauce over the meatballs BEFORE I put

them in the

oven. They were lovely in spite of the error and my sauce thickened. You can

also bake the

meatballs alone and add the sauce after.

Veal Meatballs, Italian-Style

Total preparation and cooking time: 1 hour

1 pound ground veal

1 cup almond flour

1 egg, slightly beaten

1/4 cup finely chopped onion

2 tablespoons finely chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon crushed garlic

1/8 teaspoon freshly ground black pepper Grated Parmesan cheese

Heat oven to 350°

Combine ground veal, almond flour, egg, onion,

parsley, salt, garlic and pepper, mixing lightly but thoroughly.

(Mixture will be moist.)

Shape into 12 meatballs; arrange in

greased 15 x 10-inch jelly roll pan.

Bake in 350o oven 20 minutes or until centers

are no longer pink, turning once.

Sauce (from BTVC)

2 cups tomato juice

1 bay leaf

Dried Rosemary, Oregano and Basil liberally shaken

1/2 teaspoon red wine vinegar

1 tablespoon of honey

Combine ingredients in a saucepan , reserving honey. Simmer until reduced in

half.

Remove from heat, remove bay leaf, add honey. Pour over meat balls before or

after they

are cooked.

Serves four

Try it both ways.

If desired shake on home grated parmesan cheese

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years