Veal Meatballs - Gluten Free

Yield: (70) 1 ¼ oz. meatballs

Ingredients:
2 ½ lbs. Veal, ground
1 lbs. Italian Sausage, hot - ground
4 cups Bread, cut into ½” cubes - gluten free (optional)
2 oz. Butter, melted
2 cups Parmigiano Reggiano, grated
2 cups Milk, whole
6 Eggs, lightly beaten
½ cup Garlic, minced
1 cup Parsley, fresh chopped
½ cup Savory, fresh chopped (sub with ½ tsp. thyme & ½ tsp. marjoram chopped)
3 Tbsp. Kosher Salt
1 Tbsp. Peppercorn Medley, ground
1 tsp. Controne Pepper, powder
½ Lemon, zested

Procedure:
1. In a large bowl add bread cubes, butter, milk, eggs. Mix lightly.
2. Add peppercorns, salt & Controne pepper. Mix again lighty.
3. Add parsley, savory, garlic, lemon zest & parmesan. Mix together.
4. Add ground veal & sausage. Gently mix until ingredients are completely incorporated.
5. Wrap with plastic and chill for 20 minutes.
6. On a sheet pan lined with parchment paper, drizzle a bit of evoo.
7. Using a scoop, portion all ground meat mixture and place on parchment, spacing them about 1-2” apart.
8. Place into a preheated oven 500°F (260°C) and bake for 15 - 20 minutes or internal temperature of 157°F (69°C). Meatballs should be lightly browned. For more color leave in longer.
9. Remove and serve or store.

Notes:
• For storage: Cool them by using the 2-stage cooling method. The 2-stage cooling method for foods says that foods must be cooled from 140°F (60°C) to 70°F (21°C) within 2 hours and then below 41°F (5°C) within 4 hours more. Once this temperature has been reached, cryovac them in vacuum seal bags in the freezer for up to 1 year.
• Breadcrumbs can be substituted for bread.
• The meatball recipe is gluten free but the Espagnole sauce is NOT!!!

Braised Meatballs with Mushroom Medley, Caramelized Onion & Herbs Recipe

Ingredients:
20 Veal Meatballs, cooked
32 oz. Espagnole (Brown Sauce)*
4 cups Mushrooms, sliced & quartered. (crimini, oyster, king oyster, white & brown beech)
2 cups White Onion, sliced
1 Tbsp. Savory, fresh chopped (sub with ½ tsp. thyme & ½ tsp. marjoram chopped)
2 cloves Garlic, shaved
½ cup Sherry Wine

Procedure:
1. Preheat a pan with oil. Caramelize the onions.
2. Once browned, add mushrooms. Sauté until browned
3. Deglaze with sherry wine, add savory and garlic.
4. Add the meatballs & Espagnole sauce.
5. Bring to a simmer, cover and place in a preheated oven 350°F (177°C) and bake for 30 minutes.
6. Serve with your favorite pasta, potato or rice.

Notes:
• Click here for the Espagnole Sauce Recipe https://youtu.be/2yKQphxQGaw

Видео Veal Meatballs - Gluten Free канала Cooking with Chef Joseph J. Shutsa III