Veal Meatballs in Port Sauce Over Caramelized Onions
- 10 ounces ground veal
- 1 large egg
- 1 tablespoon Dijon mustard
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon vegetable oil
- 1 teaspoon butter
- 2 shallots, finely chopped
- 1 celery stalk, finely chopped
- 2 cups low-sodium chicken broth
- ¼ cup port wine
- Caramelized Onions
Instructions:
Ground veal is inexpensive and delicate. If your butcher won’t grind it for you, use your food processor to chop it finely. These tender, delicate meatballs are wonderful when served over Caramelized Onions.
- Thoroughly mix the veal, egg, mustard, and Parmesan by hand in a large bowl.
- Form into 2-inch meatballs with wet hands. Preheat a large skillet over medium-high wet hands. Preheat a large skillet over medium-high heat. Add the oil and butter and heat until very hot, about 1 more minute.
- Add the meatballs and sauté until browned all over, about 5 minutes. Remove from the heat and transfer to a warm plate. Add the shallots and celery to the pan and sauté on medium heat for 3 minutes.
- Add the chicken broth and the port wine to deglaze the pan, scraping up all of the brown bits from the bottom. Return the meatballs to the skillet, including all of the liquid that has accumulated on the plate.
- Cook until cooked through, 5 to 10 more minutes. Serve over a bed of Caramelized Onions.