Makes about 36
Notes
Everybody seems to love meatballs. Here is a different and tasty alternative to their normal -red–sauce preparation. These veal or turkey meatballs are marinated in a tangy marinade of herbs and vinegar. They are good for buffet tables, picnics, or just to keep in the refrigerator for a snack. They make terrific sandwiches as well, and if you serve them with some mashed potatoes it becomes a meal.
Ingredients
- Marinade
- 3 cups white wine
- 2 cups balsamic vinegar
- 2 cups sliced white onion
- 6 garlic cloves, peeled and crushed
- 6 fresh sage leaves
- 2 fresh rosemary sprigs, needles stripped
- 2 fresh bay leaves
- 4 whole cloves
- ½ teaspoon kosher salt
- Meatballs
- 1½ pounds ground veal (or turkey)
- One 8-ounce piece deli ham, finely chopped
- 3 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup grated Grana Padano
- ¼ cup chopped fresh parsley
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- Freshly ground black pepper Vegetable oil, for frying All-purpose flour, for dredging
Directions
For the marinade: Combine all of the ingredients in a medium saucepan. Bring to a boil, and cook at a rapid simmer until reduced to 1½ cups, about 20 minutes.
Meanwhile, for the meatballs: Combine all the ingredients except the flour and vegetable oil in a large bowl, and mix well. Roll the mixture into about three dozen -bite–sized meatballs. Flatten slightly into patties. In a large nonstick skillet, over -medium–high heat, heat about ½ inch vegetable oil. Lightly dredge the meatballs in the flour, and brown in batches until cooked through, about 8 minutes per batch. Drain the meatballs on a -paper–towel–lined plate, and place them in one layer or two snug layers in a serving dish.
Strain the marinade over the meatballs. Let them marinate for at least 30 minutes, turning once or twice, before serving.
This dish can also be made a day ahead and left to marinate in the refrigerator overnight. Bring to room temperature or reheat before serving.
