- 10 ounces ground veal
- 1 large egg
- 1 tablespoon Dijon mustard
- ¬ľ 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
- ¬ľ cup port wine
- Caramelized Onions
Ground veal is inexpensive and delicate. If your butcher¬†won‚Äôt 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 saut√© 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 saut√© 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.