by KaffeeAndKuchen
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A&M's Testing Notes:
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Expand1 pound ground veal Ask a question about this ingredient
1/3 cup breadcrumbs Ask a question about this ingredient
1 clove of garlic, finely chopped Ask a question about this ingredient
1/2 yellow onion, finely chopped Ask a question about this ingredient
1 tablespoon fresh rosemary, finely chopped Ask a question about this ingredient
1 egg Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
1/2 yellow onion, sliced Ask a question about this ingredient
2 cloves of garlic, chopped Ask a question about this ingredient
2/3 cups dry marsala wine Ask a question about this ingredient
1 cup chicken stock Ask a question about this ingredient
1 tablespoon fresh rosemary, chopped Ask a question about this ingredient
1/3 cup heavy cream Ask a question about this ingredient
1 10 ounce bag of spinach, washed and roughly chopped Ask a question about this ingredient
Mix all of the ingredients together for the meatballs. Roll into 1 – 1 ½” meatballs.
Ask a question about this stepHeat 2 tablespoons of oil in a large sauté pan over medium high heat. Place meatballs in pan, but don’t crowd the pan, sauté in two batches if needed. Brown on all sides. Then remove to a plate.
Ask a question about this stepAdd spinach to remaining oil in pan and cook until just barely wilted. Sprinkle with salt, to preserve color, and remove to another plate.
Ask a question about this stepWhile keeping pan on heat, add more oil if needed and onions and garlic. If there is some spinach water left in the pan, that’s fine. Sauté until onions are translucent, about 3 minutes. Then add the meatballs back to the pan. Add in marsala, chicken stock, and rosemary, reduce heat and simmer, covered for about 20 minutes.
Ask a question about this stepAfter 20 minutes, remove lid and continue simmering for another 10 minutes. Season with salt and pepper. Just before serving add in cream to help thicken the sauce.
Ask a question about this stepServe as is, or spoon over your favorite pasta. To serve over pasta, place pasta on a plate or bowl, add spinach on top of pasta, then spoon meatballs and sauce over everything.
Ask a question about this stepWhat a fun spin on Veal Marsala - these sound great!
Merrill is a co-founder of food52.
Nice, and fairly simple. Needs lots more garlic, though, and tons of black pepper.