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Veal Meatballs in Piccata Sauce

Veal Meatballs in Piccata Sauce

My Veal Meatballs in Piccata Sauce are a delicious mash up between two of my favorite recipes. The ground veal makes them incredibly tender and the flavor is off the charts. This dish is special enough to impress your pickiest guest and easy enough to make any night of the week.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 5 Servings

Calories: 423 kcal per serving

Ingredients

  • 1 - sleeve Saltine crackers
  • 1 - onion
  • 5 cloves - Garlic
  • ⅓ cup - Fresh parsley
  • 1 lb - Ground veal
  • ⅓ cup - parmesan
  • 1 - Egg
  • 1 tbsp - Lemon zest
  • 1 tsp - All Purpose Seasoning Blend
  • 4 tablespoons - Butter
  • 3 cloves - Garlic
  • 1 - Shallot
  • ½ cup - White Wine
  • 1 tbsp - Flour
  • 3 tablespoons - Lemon juice
  • 1 cup - Chicken stock
  • ¼ cup - Capers
  • 2 tablespoons - Butter
  • 2 tablespoons - Fresh parsley

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place the saltines in a food processor and process until they are fine crumbs; transfer to a large mixing bowl.
  3. Add the onion, garlic and parsley to the food process and process until everything is finely minced; transfer to the bowl with the bread crumbs.
  4. Add the veal, parmesan cheese, egg, lemon zest and House Seasoning to the breadcrumbs.
  5. Gently mix until all of the ingredients are combined. Be careful not to over-mix.
  6. Form veal mixture into meatballs.
  7. Place meatballs on a rimmed baking sheet and bake for 15 minutes or until an internal temperature of 160 degrees F.
  8. Add 2 tablespoons of butter to a skillet over medium-high heat.
  9. When the butter has melted, add the shallots and cook until translucent, about 3 minutes.
  10. Add garlic and cook for 30 seconds.
  11. Add wine and stir until it reduces by half, about 2-3 minutes.
  12. Stir in flour and whisk until combined.
  13. Whisk in chicken broth and lemon juice.
  14. Simmer for 5 minutes.
  15. Add capers and baked meatballs.
  16. Simmer for 5-7 minutes to allow the sauce to thicken slightly.
  17. Add remaining 2 tablespoons of butter and stir until melted and combined.
  18. Top with fresh parsley.

Nutrition

Energy: 423 kcal | Total Fat: 29 g | Saturated: 15 g | Trans: 1 g | Unsaturated: 0 g | Cholesterol: 122 mg | Total Carbs: 13 g | Fiber: 2 g | Sugars: 4 g | Proteins: 25 g | Sodium: 701 mg | Polyunsaturated: 2 g | Monounsaturated: 10 g

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